Vegetable and fish platter

Name: Vegetable and fish platter
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 can(s) (210, cut-off weight 150 g) Tuna in own juice; 1 small onion; 150 g Mayonnaise (80 %); 4 TABLESPOONS Whole milk yoghurt; 2 TABLESPOONS Capers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g smoked trout fillets; 100 g Double cream cream cheese; 4 TABLESPOONS Fresh cream; 12 Mushrooms; 3 TABLESPOONS Trout caviar; several sheets flat leaf parsley; 1 red, green and yellow peppers; 350 g Celery; 1/2 Cucumber; 250 g Carrots

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 can(s) (210, cut-off weight 150 g) Tuna in own juice
1 small onion
150 g Mayonnaise (80 %)
4 TABLESPOONS Whole milk yoghurt
2 TABLESPOONS Capers
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g smoked trout fillets
100 g Double cream cream cheese
4 TABLESPOONS Fresh cream
12 Mushrooms
3 TABLESPOONS Trout caviar
several sheets flat leaf parsley
1 red, green and yellow peppers
350 g Celery
1/2 Cucumber
250 g Carrots

Directions

1
Drain tuna well. Peel and chop the onion. Puree tuna and onion together. Stir in mayonnaise and yoghurt. Add capers.
2
Season to taste with salt and pepper. Puree smoked trout fillets and cream cheese. Stir in crème fraiche. Season with salt and pepper. Clean and wash the mushrooms and unscrew the stems. Fill the mushrooms with the trout cream. Garnish with trout caviar and parsley leaf. Halve, clean and wash the peppers. Fill one half each with the tuna cream and garnish with parsley. Cut the remaining peppers into strips.
3
Garnish with trout caviar and parsley leaf. Halve, clean and wash the peppers. Fill one half each with the tuna cream and garnish with parsley. Cut the remaining peppers into strips. Clean or peel and wash the celery, cucumber and carrots. Cut the vegetables into sticks as well. Arrange on a plate with the stuffed vegetables