-
Prep time
20 minutes
-
Cook time
25 minutes
-
Serves
2 to 4
Author Notes
Tinned fish is having a moment, and the moment is now. I scored a few tins of smoked rainbow trout from my friend Becca, co-owner of the fast-growing brand Fishwife This plate is loosely inspired by a tuna niçoise salad, incorporating meaty Castelvetrano olives, boiled potatoes, hard-boiled eggs, and crunchy watermelon radishes. I added in feta cheese for a bit of creamy brine, and a garlic-herb cream cheese as a nod to my favorite bagel order. All together, we have a beautiful summery feast. —Marissa Mullen
Ingredients
-
3
large eggs
-
Kosher salt
-
6 ounces
(1-inch) new potatoes
-
1 tablespoon
extra-virgin olive oil
-
2 to 3 sprigs
fresh dill, chopped, plus more for garnish
-
Freshly ground black pepper
-
6 ounces
block of feta
-
4 ounces
garlic-herb cream cheese
-
7 ounces
smoked rainbow trout
-
3 ounces
Castelvetrano olives
-
1/4
English cucumber, sliced into coins
-
1
watermelon radish, halved and sliced into half-moons
-
4 ounces
pickled red onions
-
1
baguette, sliced
-
Fresh tarragon sprigs, for garnish
-
Edible flowers, for garnish
Directions
-
Place the eggs in a small saucepan. Cover with water and bring to a boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for 10 to 12 minutes. Drain the eggs and place in an ice bath for 15 minutes.
-
Meanwhile, fill another small saucepan with salted water and bring to a boil over high heat. Add the potatoes and cook for 10 to 12 minutes, or until you can easily pierce a potato with a fork. Drain the potatoes and set aside.
-
Once cool to the touch, slice the potatoes in half and add to a small bowl with the olive oil and dill and season with salt and pepper to taste. Mix to combine.
-
Arrange your cheese board. Place the feta on the board and fill a small bowl with the cream cheese. Arrange the rainbow trout on the board.
-
Peel and slice the eggs in half lengthwise and place on the board
-
Fill in the gaps on the board with olives, cucumber slices, radish slices, and potatoes and fill a small jar or bowl with pickled red onions.
-
Add slices of baguette to the board with extra on the side for serving. Garnish the board with more dill, tarragon, and edible flowers.
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.
See what other Food52ers are saying.