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1. Slice the radish, cucumber and carrot. Use a variety of methods (sliced lengthways and across) to offer different cuts when assembling the dish. Place in a vacuum bag and add pickling vinegar. Vacuum pack and allow to pickle for 25 minutes. If you do not have a vacuum packing machine, place the vegetables in a bowl and allow the vegetables to pickle in the vinegar for an hour.
2. To assemble the dish, place the smoked seabass pâte into a bowl and place the smoked mackerel and smoked salmon on your chosen platter or board. Garnish with the pickled vegetables and dill.
3. Serve with kefir yogurt and the sourdough bread with unsalted butter.