Butter and Tinned Fish Bites with Pickles

Butter and Tinned Fish Bites with Pickles

By Audrey Marcum | @audreys.table

INGREDIENTS:

Quick pickled onions 

  • ½ red onion, thinly sliced 
  • ¼ cup distilled white vinegar
  • ¼ cup apple cider vinegar or white wine vinegar (sub distilled white vinegar)
  • ½ tbsp kosher salt

To serve

  • Fishwife tinned fish of choice (recommended: Smoked Rainbow Trout, Sardines with Preserved Lemon, Slow Smoked Mackerel with Chili Flakes)
  • ½ cup butter, room temperature
  • 2 persian cucumbers, thinly sliced 
  • 1 lemon, cut into wedges 
  • 3-4 dill pickles, cut into rounds
  • Fresh dill 
  • Optional: jarred fresno chili pepper slices
  • Firehook Classic Sea Salt Crackers

INSTRUCTIONS:

Quick pickled onions

  1. In a small pot, add the distilled white vinegar, apple cider vinegar (or white wine vinegar), and ½ tbsp kosher salt.
  2. Heat over medium heat, stirring every now and then, until the salt is dissolved and the mixture begins to just simmer.
  3. Add the thinly sliced red onion to a large jar or heatproof container.
  4. Carefully pour the warm brine over the onions. Press the onions down into the brine and set aside for at least 30 minutes to pickle.

Assemble

  1. Arrange the room temperature butter on a small plate or in a dish, alongside the tin(s) of fish.
  2. On a platter or cutting board, arrange the pickled red onions, thinly sliced Persian cucumbers, dill pickles, and lemon wedges.
  3. Garnish the platter with fresh dill and, optionally, a few slices of jarred Fresno chili pepper slices.
  4. Serve with the Firehook crackers.
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INSTRUCTIONS:

Quick pickled onions

  1. In a small pot, add the distilled white vinegar, apple cider vinegar (or white wine vinegar), and ½ tbsp kosher salt.
  2. Heat over medium heat, stirring every now and then, until the salt is dissolved and the mixture begins to just simmer.
  3. Add the thinly sliced red onion to a large jar or heatproof container.
  4. Carefully pour the warm brine over the onions. Press the onions down into the brine and set aside for at least 30 minutes to pickle.

Assemble

  1. Arrange the room temperature butter on a small plate or in a dish, alongside the tin(s) of fish.
  2. On a platter or cutting board, arrange the pickled red onions, thinly sliced Persian cucumbers, dill pickles, and lemon wedges.
  3. Garnish the platter with fresh dill and, optionally, a few slices of jarred Fresno chili pepper slices.
  4. Serve with the Firehook crackers.