Cold Fish Platter for Buffet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g fish (s) (butterfish)
- 400 g smoked salmon, hot smoked
- 200 g smoked salmon, cold smoked
- 300 g kin prawns
- 200 g herrin fillet (s), Dutch
- 200 g eel (s)
- 1 large mackerel (s), smoked
For decoration:
- 1 head lettuce
- 1 large lemon
- 1 small onion (s)
Print Recipe
Pin Recipe Instructions
- Cut the butterfish into fine slices. Carefully cut the hot smoked salmon into pieces so that it doesn`t disintegrate. Roll the smoked salmon slices so they look like roses. Cut the matjes fillets and the eel into pieces approx. 5 cm in size.
- Wash and dry the lettuce leaves and arrange on a large serving plate all around. Cut the onion into rings.
- Now cut the mackerel and lemon into even pieces and arrange them alternately in the middle of the serving platter. Place the prawns in a small glass jar, with some of them hanging around the bowl on the edge.
- Then separate the remaining types of fish and distribute them around the mackerel and prawns. Place the onion rings on top of the matjes and eel as a decoration.
- The cold fish platter can also be prepared a few hours in advance and kept in the refrigerator until serving.
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