Mixed Fish Platter with Pickled Cucumber and Red Onion

Name: Mixed Fish Platter with Pickled Cucumber and Red Onion
Cuisine: Irish
Ingredients: 4 tbsp rice wine vinegar; 2 tbsp caster sugar; 1 baby cucumber, pared into thin strips with a vegetable peeler and then halved lengthways; 1 red onion, cut into fine wedges; 225 g (8 oz) smoked mackerel fillets; 73 g (3 oz) cream cheese; 1 tbsp snipped fresh chives, extra to garnish; 1 tbsp creamed horseradish; 1 tsp prepared English mustard; juice of ½ lemon; dash of Tabasco; 450 g (1 lb) fresh mussels; 2 garlic cloves, crushed; 50 g (2 oz) fresh white breadcrumbs; squeeze of fresh lemon juice; 4 tbsp olive oil; knob of butter; knob of butter; 1 red chilli, halved, seeded and cut into rings; 1 garlic clove, thinly sliced; 12 large raw Dublin Bay prawns, peeled and cleaned; 12 crab claws; ½ lemon, pips removed; 1 tbsp chopped fresh flat-leaf parsley; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 225 g (8 oz) slices organic smoked salmon; 8–12 slices MacNean wheaten bread; lemon wedges, to garnish

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

A lovely, easy starter with gorgeous flavours that’s just down to some clever shopping. Much of it can be made ahead of time, leaving you to enjoy your guests.

Ingredients

Pickled cucumber and red onion:

4 tbsp rice wine vinegar
2 tbsp caster sugar

Europe
Ireland
Fish course
Starter
Pescatarian

Method

To make the pickled cucumber and red onion, place the vinegar in a serving bowl and stir in the sugar to dissolve. Add the cucumber strips and onion wedges and toss to coat. Cover with clingfilm and set aside for at least 10 minutes, or up to 8 hours in the fridge is fine.

To make the mackerel pâté, remove the skin from the mackerel fillets and discard any bones, then break up the flesh