Fish, pickled onion and mustard sauce

Name: Fish, pickled onion and mustard sauce
Ingredients: ¼ cup Tarragon vinegar, or cider vinegar; 1 tsp Sugar; 2 Black peppercorns; 1 Small red onion, finely chopped (Main); 3 Tbsp Mayonnaise; 2 Tbsp Sour cream; ½ Lemons, zest and juice; 1 splash White vinegar, or use cider vinegar; ½ tsp Sugar; 1 Tbsp American mustard (Main); 1 Tbsp Dijon mustard (Main); 1 Tbsp Wholegrain mustard (Main); 1 handful Pickled onion, see recipe (Main); 1 packet Smoked fish (Main); 1 Tbsp Mustard sauce, see recipe; 1 handful Micro greens (Main)

Tam West

Warren Elwin

Food writer

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Pile this moresih topping on to Swedish seeded crispbread (knackebrod) to serve with drinks.

Pickled onion

¼ cup	Tarragon vinegar, or cider vinegar
1 tsp	Sugar
2	Black peppercorns
1	Small red onion, finely chopped (Main)

Mustard sauce

3 Tbsp	Mayonnaise
2 Tbsp	Sour cream
½	Lemons, zest and juice
1 splash	White vinegar, or use cider vinegar
½ tsp	Sugar
1 Tbsp	American mustard (Main)
1 Tbsp	Dijon mustard (Main)
1 Tbsp	Wholegrain mustard (Main)

To finish

1 handful	Pickled onion, see recipe (Main)
1 packet	Smoked fish (Main)
1 Tbsp	Mustard sauce, see recipe
1 handful	Micro greens (Main)

Directions

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 ofseeded crispbreadwith pickled red onion, chunks of smoked fish, a spoonful of mustard sauce and spicy micro greens.