Surtido de Pescado

Name: Surtido de Pescado
Yield: Serves four
Cuisine: Spanish
Ingredients: 2 x 115g/4 oz cans mackerel fillets in oil; 2 x 150g/5 oz jars cockles (small clams) in brine, drained; 2 x 115g/4 oz cans mussels or scallops in tomato sauce; 2 x 115g/4 oz cans mussels or scallops in tomato sauce; 2 x 115g/4 oz cans mussels or scallops in tomato sauce; fresh flat leaf parsley or dill sprigs, to garnish; fresh flat leaf parsley or dill sprigs, to garnish; cos or romaine lettuce leaves; cos or romaine lettuce leaves; 75-90 ml/5-6 tbsp mayonnaise; 90 g/3½oz jar Avruga herring roe, Eurocaviar grey mullet roe or undyed (or black) lumpfish roe; 90 g/3½oz jar Avruga herring roe, Eurocaviar grey mullet roe or undyed (or black) lumpfish roe; 90 g/3½oz jar Avruga herring roe, Eurocaviar grey mullet roe or undyed (or black) lumpfish roe; 2 x 115g/4 oz cans sardines in oil; 2 x 115g/4 oz cans mackerel fillets in oil; 6 eggs

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The Spanish enjoy and make the most of preserved fish. This is a very pretty dish, which uses whatever is easily available, and it makes an ideal last-minute party starter. It is also easy to double up for a buffet. For the best results try to use Spanish canned fish.

Ingredients

6 eggs
cos or romaine lettuce leaves
75-90 ml/5-6

Europe
Spain
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Put the eggs in a pan with enough water to cover and bring to the boil. Turn down the heat and simmer for 10 minutes. Drain immediately, then cover with cold water and set aside until completely cool. Peel the eggs and slice in half.
Arrange the lettuce le

Ingredients

Method

Photos