There's something fishy about Dutch parties - in a good way. Any special occasion becomes an excuse to head to the local fishmonger for the finest smoked fish (I get my smoked fish from Frank's Smoke House in Amsterdam). A heaped plate of smoked fish served with one or two sauces, such as my mustard-dill sauce and horseradish sauce is particularly festive. For a simple yet luxurious breakfast, serve with crispy crackers. Or make mini pancakes or blini for an elegant appetizer. Glam it up with little bowls of boiled egg, gherkins, capers, cocktail onions, minced shallot or red onion.
Prep Time: 2 minutes
Total Time: 2 minutes
Ingredients:
- A variety of smoked fish, such as:
- smoked herring
- smoked mackerel
- smoked salmon
- smoked halibut
- To serve:
- Lemon wedges
- Fresh dill
- Optional trimmings:
- Boiled eggs, finely chopped
- Gherkins, finely chopped
- Cocktail onions
- Shallots or red onion, finely minced
- Capers
Preparation:
Take the smoked fish out of the fridge about a half an hour before you want to serve it. Arrange on a plate with lemon wedges and sprigs of dill. Serve with crackers, mini pancakes and additional trimmings, if desired.
