Zesty lemon-herb tinned fish blends with fresh veggies, olives, and artisanal breads for effortless Mediterranean-style sharing.
# Components:
→ Tinned Fish
01 - 2 tins sardines in olive oil
02 - 2 tins smoked mackerel fillets
03 - 2 tins tuna in olive oil
→ Lemon Herb Dressing
04 - 2 tablespoons extra virgin olive oil
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 teaspoon lemon zest
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh dill, chopped
09 - 1 teaspoon fresh thyme leaves
10 - 1 garlic clove, minced
11 - Salt and freshly ground black pepper, to taste
→ Vegetables and Accents
12 - 1 English cucumber, sliced
13 - 1 cup cherry tomatoes, halved
14 - 1 cup marinated artichoke hearts, drained
15 - 1 cup olives, green and/or Kalamata
16 - 1 small red onion, thinly sliced
17 - 1/2 cup roasted red peppers, sliced
→ Bread and Crackers
18 - 1 baguette, sliced, or rustic sourdough
19 - 1 box artisanal crackers
→ Garnishes
20 - Lemon wedges
21 - Fresh herb sprigs (parsley, dill, thyme)
# Directions:
01 - Combine olive oil, lemon juice, lemon zest, parsley, dill, thyme, minced garlic, salt, and black pepper in a small bowl. Whisk thoroughly to blend.
02 - Open sardines, smoked mackerel, and tuna tins. Carefully drain excess oil, reserving a small amount if desired. Place the fish neatly on a large serving board or platter.
03 - Drizzle the prepared lemon herb dressing generously over the arranged tinned fish.
04 - Distribute cucumber slices, halved cherry tomatoes, marinated artichoke hearts, olives, thinly sliced red onion, and roasted red peppers around the fish.
05 - Place slices of baguette and crackers in available spaces to complete the platter.
06 - Finish with fresh lemon wedges and sprigs of parsley, dill, and thyme for flavor and presentation.
07 - Present the board immediately for alfresco dining.
