Ingredients

  • 3 fillets smoked mackerel
  • 3 fillets smoked trout
  • 6 slices smoked salmon
  • 200 g smoked fish pate
  • 1 lemon cut into wedges
  • 1 tub mixed lettuce
  • 1 red onion sliced
  • toasted croutons
  • 1 tsp creamed horseradish per portion

Method

  • This recipe has almost no cooking.
  • It is just a matter of assembling the best possible ingredients.
  • Cut the fish into portion size pieces.
  • Place the pate nicely on top of the croutons.
  • Assemble the fish in an attractive fashion and dress the leaves at the last minute.