Fine fish platter

Name: Fine fish platter
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 10 Eggs; 8 TABLESPOONS Milk; 7-10 Tbsp salt, white pepper; 2-3 TABLESPOONS Butter; 8 discs square brown bread (approx. 50 g each); 2 (125 g) smoked trout fillets; 3 discs smoked salmon (approx. 30 g each); 150 g smoked eel; 7-10 Tbsp lemon wedges, trout caviar, horseradish; 7-10 Tbsp u; 20 Shrimps à 10 g (without head and shell; fresh or frozen); 2 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp Sweet peppers; 200 g Tomato Ketchup; 2-3 TABLESPOONS grated horseradish (a. d. glass); 7-10 Tbsp Lemon juice

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

10 Eggs
8 TABLESPOONS Milk
7-10 Tbsp salt, white pepper
2-3 TABLESPOONS Butter
8 discs square brown bread (approx. 50 g each)
2 (125 g) smoked trout fillets
3 discs smoked salmon (approx. 30 g each)
150 g smoked eel
7-10 Tbsp lemon wedges, trout caviar, horseradish
7-10 Tbsp u
20 Shrimps à 10 g (without head and shell; fresh or frozen)
2 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp Sweet peppers
200 g Tomato Ketchup
2-3 TABLESPOONS grated horseradish (a. d. glass)
7-10 Tbsp Lemon juice

Directions

1
Whisk eggs and milk. Season with salt and pepper. Heat 1 tablespoon butter in a large frying pan. Add the egg milk and let it set, pushing it together from time to time. Let it cool down
2
Spread the breads with the remaining butter and cut each into quarters. Use a round cookie cutter (4 cm Ø) to cut or roughly divide the scrambled eggs into approx. 32 circles. Place the scrambled egg on the bread quarters. Cut the smoked fish into 10-11 pieces each and lay them on the breads. Garnish with lemon wedges, caviar, horseradish spots and dill
3
Wash the shrimps and pat them dry. Heat oil. Fry the prawns in the oil for 2-3 minutes. Season with salt, pepper and paprika. Mix ketchup and horseradish. Season to taste with lemon juice and pepper. Serve everything