Name: Yasmin Fahr's Tinned Fish Board
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: For the Lemony Herbs + Onions -; 1 small or 1⁄2 large red onion, thinly sliced (about 1 cup) -; Juice of 1 lemon (about 3 tablespoons), or more as needed -; 1⁄2 teaspoon kosher salt, plus more as needed -; 3⁄4 cup parsley and/or cilantro leaves (or 3⁄4 cup chopped) -; 1⁄4 cup fresh dill, mint, or basil leaves (or 1⁄4 cup chopped) -; 1 tablespoon extra-virgin olive oil -; Freshly ground black pepper -; For the Quick-Pickled Shallots -; 1/2 cup vinegar, such as apple cider, red wine, sherry, or rice wine -; 1/4 teaspoon kosher salt -; 1/4 teaspoon sugar -; 2 medium shallots, thinly sliced into rings or 1 or 2 jalapeño, Fresno, or Serrano peppers, sliced into rings -; For the Jammy Eggs -; 4 large eggs, preferably at room temperature -; Flaky sea salt and freshly ground pepper (optional) -; For the Simple Green Salad -; 1/2 teaspoon Dijon mustard -; 1 tablespoon vinegar (such as sherry or balsamic) or lemon juice -; 2 tablespoons extra-virgin olive oil -; 1 small head tender lettuce, such as red leaf, butter, or baby gem -; Flaky sea salt and freshly ground black pepper -; For The Tinned Fish Board -; 3 tins of your preferred seafood -; Extra-virgin olive oil -; 1 or 2 lemons or limes, cut into wedges -; Cornichons or other small pickles -; Whole olives -; Crusty bread, toasts, and/or saltines or other crackers -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Yasmin Fahr's Tinned Fish Board

1. For the Lemony Herbs + Onions -

2. 1 small or 1⁄2 large red onion, thinly sliced (about 1 cup) -

3. Juice of 1 lemon (about 3 tablespoons), or more as needed -

4. 1⁄2 teaspoon kosher salt, plus more as needed -

5. 3⁄4 cup parsley and/or cilantro leaves (or 3⁄4 cup chopped) -

6. 1⁄4 cup fresh dill, mint, or basil leaves (or 1⁄4 cup chopped) -

7. 1 tablespoon extra-virgin olive oil -

8. Freshly ground black pepper -

9. For the Quick-Pickled Shallots -

10. 1/2 cup vinegar, such as apple cider, red wine, sherry, or rice wine -

11. 1/4 teaspoon kosher salt -

12. 1/4 teaspoon sugar -

13. 2 medium shallots, thinly sliced into rings or 1 or 2 jalapeño, Fresno, or Serrano peppers, sliced into rings -

14. For the Jammy Eggs -

15. 4 large eggs, preferably at room temperature -

16. Flaky sea salt and freshly ground pepper (optional) -

17. For the Simple Green Salad -

18. 1/2 teaspoon Dijon mustard -

19. 1 tablespoon vinegar (such as sherry or balsamic) or lemon juice -

20. 2 tablespoons extra-virgin olive oil -

21. 1 small head tender lettuce, such as red leaf, butter, or baby gem -

22. Flaky sea salt and freshly ground black pepper -

23. For The Tinned Fish Board -

24. 3 tins of your preferred seafood -

25. Extra-virgin olive oil -

26. 1 or 2 lemons or limes, cut into wedges -

27. Cornichons or other small pickles -

28. Whole olives -

29. Crusty bread, toasts, and/or saltines or other crackers -

How to cook deliciously - Yasmin Fahr's Tinned Fish Board

1. Stage

Make the Lemony Herbs + Onions: In a small bowl, toss the onion with the lemon juice and 1⁄2 teaspoon salt (they won’t be submerged and that’s okay). Let sit for at least 15 minutes, or cover, transfer to the fridge,and let sit overnight, tossing occasionally. Just before serving, stir in the herbs and olive oil and toss until the onions and herbs are well coated and glossy with liquid. Taste and season lightly with additional salt, pepper, and lemon juice, as desired.

2. Stage

Make the Quick-Pickled Shallots: In a small bowl, stir together the vinegar, salt, and sugar until the sugar and salt have mostly dissolved. Add the shallots or jalapeños and toss to coat. Set aside for 15 minutes, stirring occasionally. Serve immediately, or cover and refrigerate for up to 4 days.

3. Stage

Make the Jammy Eggs: Fill a medium saucepan with enough water to fully submerge the eggs, and bring to a boil. Using a slotted spoon, carefully lower the eggs into the pot. Adjust the heat to maintain a gentle boil and cook the eggs for 6 1/2 to 8 minutes, depending on your preference, then run them under very cold water for about 30 seconds, or until cool enough to handle. Peel and halve each egg. Sprinkle with salt and pepper, if desired.

4. Stage

Make the Simple Green Salad: In a medium bowl, whisk the mustard and vinegar until combined. Gradually whisk in the olive oil until smooth. Toss with the lettuce. Season to taste with salt and pepper and serve immediately

5. Stage

Assemble The Tinned Fish Board: Arrange the lemony herbs + onions and the quick-pickled shallots in small bowls and place on a board or large platter. Place the jammy eggs directly on the board and serve the salad in a small serving bowl alongside. Open the tinned seafood and place the tins directly on the board (alternatively, drain and transfer the seafood to small bowls, and drizzle with olive oil and lemon juice). Arrange the remaining accompaniments directly on the board or in small bowls around the board, as desired, and serve.