Cold Fish Platter for Buffet

Summary

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)

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Instructions

1. 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.
2. Wash and dry the lettuce leaves and arrange on a large serving plate all around. Cut the onion into rings.
3. 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.
4. 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.
5. The cold fish platter can also be prepared a few hours in advance and kept in the refrigerator until serving.