Smoked Fish Portions

10 PORTIONS

Ingredients

Smoked fish (trout or mackerel)                           400 g

Lettuce                                                                 1

Lemon                                                                  1

horseradish sauce                                                75 ml

Brown bread                                                        10 slices

Butter                                                                  75 g

Method

  1. Skin the fish and remove all the bones.  Cut the fillet into even sized pieces.
  2. Wash and dry the lettuce and arrange the leaves in an hors d’oeuvre dish.  Arrange the fish on the lettuce with slices of lemon.
  3. Serve with horseradish sauce and brown bread and butter.

 

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