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Yasmin Fahr's Tinned Fish Board
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Prep Time:
30 minutes
30 minutes
Cook Time:
Total Time:
30 minutes
30 minutes
Elevate canned fish as a stunning centerpiece on a vibrant gathering board.
Ingredients:
- 1/2 teaspoon Dijon mustard
- For the Lemony Herbs + Onions
- 1 small or 1⁄2 large red onion, thinly sliced (about 1 cup)
- Juice of 1 lemon (about 3 tablespoons), or more as needed
- 1⁄2 teaspoon kosher salt, plus more as needed
- 3⁄4 cup parsley and/or cilantro leaves (or 3⁄4 cup chopped)
- 1⁄4 cup fresh dill, mint, or basil leaves (or 1⁄4 cup chopped)
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
- For the Quick-Pickled Shallots
- 1/2 cup vinegar, such as apple cider, red wine, sherry, or rice wine
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sugar
- 2 medium shallots, thinly sliced into rings or 1 or 2 jalapeño, Fresno, or Serrano peppers, sliced into rings
- For the Jammy Eggs
- 4 large eggs, preferably at room temperature
- Flaky sea salt and freshly ground pepper (optional)
- For the Simple Green Salad
- 1 tablespoon vinegar (such as sherry or balsamic) or lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 small head tender lettuce, such as red leaf, butter, or baby gem
- Flaky sea salt and freshly ground black pepper
- For The Tinned Fish Board
- 3 tins of your preferred seafood
- Extra-virgin olive oil
- 1 or 2 lemons or limes, cut into wedges
- Cornichons or other small pickles
- Whole olives
- Crusty bread, toasts, and/or saltines or other crackers
Instructions:
- Prepare the Lemony Herbs + Onions: Combine onion with lemon juice and 1⁄2 teaspoon salt in a small bowl. Allow it to rest for at least 15 minutes or overnight in the fridge, tossing occasionally. Before serving, mix in herbs and olive oil until well coated. Adjust seasoning with salt, pepper, and lemon juice to taste.
- Prepare the Quick-Pickled Shallots: Combine vinegar, salt, and sugar in a small bowl until mostly dissolved. Add shallots or jalapeños and mix well. Let sit for 15 minutes, stirring occasionally. Enjoy fresh or refrigerate for up to 4 days.
- Create Jammy Eggs: Fill a medium saucepan with water to fully cover the eggs and bring to a boil. Gently lower the eggs into the pot using a slotted spoon. Simmer for 6 1/2 to 8 minutes to your liking, then cool them in cold water for 30 seconds. Peel, halve, and season with salt and pepper, if desired.
- Prepare the Simple Green Salad: In a medium bowl, whisk together the mustard and vinegar until well combined. Slowly drizzle in the olive oil, continuing to whisk until the dressing is smooth. Add the lettuce and mix well. Season with salt and pepper to taste, then serve promptly.
- Create a Tinned Fish Board: Place lemony herbs + onions and quick-pickled shallots in small bowls on a board or platter. Add jammy eggs directly onto the board alongside a small serving bowl of salad. Open tinned seafood and place the cans on the board (or transfer to bowls, drizzle with olive oil and lemon juice). Arrange the rest of the accompaniments on the board or in bowls around it, as desired. Serve and enjoy!