Fish, pickled onion and mustard sauce
Photo by Tam West
Pile this moresih topping on to Swedish seeded crispbread (knackebrod) to serve with drinks.
|¼ cup||Tarragon vinegar, or cider vinegar|
|1||Small red onion, finely chopped|
|2 Tbsp||Sour cream|
|½||Lemon, zest and juice|
|1 splash||White vinegar, or use cider vinegar|
|1 Tbsp||American mustard|
|1 Tbsp||Dijon mustard|
|1 Tbsp||Wholegrain mustard|
- Make pickled onion: Heat tarragon or cider vinegar with sugar and peppercorns until just boiling. Strain over chopped red onion, leave to cool then chill.
- Make a mustard sauce: Whisk mayonnaise with sour cream, lemon zest and juice, a splash of white or cider vinegar, sugar and a little pepper to taste. Whisk in American, Dijon and wholegrain mustards and chill.
- Top pieces of seeded crispbread with pickled red onion, chunks of smoked fish, a spoonful of mustard sauce and spicy micro greens.
More of Warren's Swedish-style canapes