Clarissa Dickson Wright, Johnny Scott
By Clarissa Dickson Wright and Johnny Scott
This is something different for your buffet or picnic table. You don’t have to use a whole fish, as it makes a good summer dish with salmon cutlets, or even trout.
Squeeze out the bread. Purée the bread, pine nuts, garlic, lemon juice, salt, and pepper in a food processor, adding enough fish juices to make a sauce the thickness of mayonnaise. Cover the fish with the sauce and decorate with cucumber.