Subject: Smoked Fish Platter with Three Sauces
From: Unicorn (unicorn@indenial.com)
Date: Sat Jan 29 2000 - 03:53:15 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Everybody knows how I love true food funnies. Here is one courtesy of
reader "mablanche2."
When my daughter was about two years old we moved into a new home.
Not having the kitchen or pantry in order as yet, my husband made a
quick trip to the grocery store for necessities and purchased "fast
food" fish and chips on the way home for our family dinner. As we
unpacked the food, my daughter asked what the small packets of vinegar
and tartar sauce were for, and I explained that they were for the
fish. She scampered quickly away, and I found her just in time to
keep her from emptying the packets into the bowl of goldfish in the
living room! I guess she thought they were hungry, too.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Serving dinner to a crowd couldn't be done any easier than with this
dish. A nice assortment of smoked fish, along with three simple yet
elegant sauces, and your "Elegant New Year's Eve Buffet" is off to an
impressive start.
Smoked Fish Platter with Three Sauces
Allow 3 to 4 ounces (75 to 100 g) of smoked fish per person. Arrange
attractively on a large serving platter an assortment of smoked fish
such as salmon, trout, herring, mackerel, or any other smoked fish
available in your area. You may also include canned smoked mussels,
oysters, or clams. Garnish the plate with lemon wedges, cherry
tomatoes, fresh parsley, and capers. Place the three sauces in small
bowls for diners to serve themselves.
Horseradish Sauce
1/2 cup (125 ml) whipping cream
2 Tbs (30 ml) prepared horseradish, or to taste
Salt and freshly ground pepper to taste
Whip the cream until it has thickened and about doubled in volume.
Fold in the prepared horseradish, salt, and pepper. Serve chilled.
Makes about 1 cup (250 ml).
Dill Sauce
1 cup (250 ml) mayonnaise
1/4 cup (60 ml) chopped fresh dill
2 Tbs (30 ml) chopped capers
Salt and freshly ground pepper to taste
Combine all ingredients and mix thoroughly. Serve chilled. Makes
about 1 cup (250 ml).
Lemon Mustard Sauce
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) sour cream
3 Tbs (45 ml) lemon juice
2 Tbs (30 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Combine all ingredients and mix thoroughly. Serve chilled. Makes
about 1 cup (250 ml).
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