Smoked Fish, Labneh, and Pickles: An Easy Twixtmass Dinner from Rosie Birkett | Christmas food and drink

tThe idea here is to make a large batch of pickles for everyone to dip into, to accompany a platter of assorted smoked fish, baked potatoes with horseradish and dill labneh and a pop of salty fish roe, adding a lovely sparkling flavor. I use salmon or trout roe to dress them with chopped chives, but if you’re not a fan of fish eggs, leave them out. Smoked salmon is pretty expensive these days, so I buy just one can and mix it with smoked mackerel, haddock, and a can of something tasty like smoked oysters, which are a treat for under £3.

Smoked and pickled fish dish

You will need three sterilized 500ml jars for the pickles and you can substitute any of the vegetables for ones you have to turn over – you will need about 800g.

to equip 20 minutes
cook 10 minutes
decline 6 hours
serves 6-8

200 grams of smoked salmon
300 grams of smoked mackerel
(I use a combination of sweet smoked and smoked pepper)
200gm uncooked smoked haddockboiled for a few minutes in 200ml of milk with bay leaves and peppercorns, until opaque and flaky
1 x Deli Basin Marinated Anchovy Fish Tank
1 x 85 grams of smoked oysters

6 boiled eggsPeeled and cut in half

for pickles
1 bunch of radish
1 small red onion
1 small fennel onion
100 grams of cucumber
Peeled and cut into thick slices
1 carrotPeeled and chopped
350 ml Apple cider vinegar
250 ml of water
100 grams of soft sugar
1 teaspoon sea salt
1 tsp
Pepper (I like a combination of black, white and pink)
2 bay leaves
Juice and zest of ½ lemon
shortening it in strips
Half a teaspoon of fennel seeds
A few sprigs of dill

To make the pickles, clean and cut the vegetables: if you have one, use a mandolin and thinly slice the onion, the fennel and some radishes, keeping some of the latter in halves and also quartered for contrast. Divide the veggies among the jars: I like to keep onions and radishes together for a pink pickle; Fennel is good in its own jar, and carrots and cucumbers work well together, with a few sprigs of dill.

In a saucepan, heat the vinegar, 250ml of the water and the rest of the pickle ingredients and stir until the sugar dissolves. Bring to a gentle boil, let it simmer for a few minutes, then remove from heat. Leave to cool for a few minutes, and then pour the vegetables into their jars. Make sure it’s completely submerged – sometimes I put a thick lemon round on top as a plug, if needed. Close the jars and let them marinate for at least six hours, or overnight, then divide them among small bowls to serve alongside the smoked fish.

Put the fish and eggs on a board with a small bowl of pickles, baked potatoes, labneh, and some crackers or bread.

Labneh radish with crunchy capers

to equip 10 minutes
sink Overnight
serves 4-8

1 x 200 grams of sour cream in a basin
350 grams of full fat natural yogurt

1 tablespoon of dill leavesfinely chopped
3 teaspoons full Horseradish sauce or cream
3 tbsp
capersDrain and pat dry on kitchen paper
3 tablespoons of olive oilPlus an extra spray

In a bowl, mix sour cream, yogurt and a pinch of salt. Place a strainer over a bowl and cover it with a clean cheesecloth or tea towel. Place the yogurt mixture into the lined sieve, wrap the cloth around it and let it cool overnight.

The next day, loosen the strained yogurt, stir it into a bowl, then stir in the dill and horseradish.

Put the oil in a medium frying pan over a medium heat and once it gets hot, sauté the capers until they soften and open. Take it out of the water and drain it on a kitchen towel and leave it to cool.

Spoon the labneh onto a serving plate and use the back of a spoon to make a well in the centre. Drizzle a little olive oil over it and spread it over the capers.

Baked potato, butter and salmon caviar

to equip 5 minutes
cook 1 hour 30 minutes +
serves 8

8 small to a medium baking potatoClean it and remove any eyes
Rapeseed oil
sea ​​salt and black pepper
salted butterat room temperature
50 grams of salmon or chopped roeto serve (optional)
Radish brick (see previous recipe), to serve
A small bunch of chivesFinely chopped, for serving

Preheat oven to 220°C (fan 200°C)/425°F/gas 7. Cut a cross in the top of each potato and, using your hands, rub each one generously with rapeseed oil, coating completely. Rub with a handful of sea salt and a sprinkle of black pepper, again making sure to coat the potatoes well.

Place the potatoes on a baking sheet and roast for an hour and a half, or until crispy on the outside and tender on the inside. Served with butter, fish roe, horseradish labneh and chives.

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