Tinned Fish Tray
Thomas J. Story
Yields 6 Servings
AuthorAlana Stipech

A modern twist on the classic charcuterie board or relish tray, tinned fish is served alongside a lemony garlic aioli with pickled vegetables for a briny bite and radishes for a refreshing reset.

©2022 by Mary Heffernan. Excerpted from Five Marys Family Style by permission of Sasquatch Books.

How to Make It

1

To make the garlic aioli, add mayonnaise, lemon juice, garlic, salt, and pepper to a medium bowl and stir to combine. Let chill for about an hour before serving. Transfer to a serving bowl. Garnish with fresh dill.

2

Open tinned fish and place cans on a tray or cutting board. Place cornichons, mustard, pepperoncinis, olives, and radishes in small bowls and place next to tinned fish. Add bread and crackers. Serve with aioli.

Ingredients

FOR THE LEMONY GARLIC AIOLI
 2 cups mayonnaise
 1 tbsp fresh lemon juice
 2–3 garlic cloves, minced
 kosher salt and fresh black pepper, to taste
 Fresh dill, for garnish
FOR THE TRAY
 4–6 cans tinned fish of your choice, such as sardines, octopus, mackerel, or mussels
 ½ cup cornichons, drained
 ½ cup Dijon mustard
 ½ cup pickled pepperoncini
 ½ cup Castelvetrano olives
 6–8 medium radishes

Directions

1

To make the garlic aioli, add mayonnaise, lemon juice, garlic, salt, and pepper to a medium bowl and stir to combine. Let chill for about an hour before serving. Transfer to a serving bowl. Garnish with fresh dill.

2

Open tinned fish and place cans on a tray or cutting board. Place cornichons, mustard, pepperoncinis, olives, and radishes in small bowls and place next to tinned fish. Add bread and crackers. Serve with aioli.

Tinned Fish Tray

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