Conservas Platter

May 08

The Conservas Platter here is peak effortless elegance. A few tins of good tuna and sardines, a jar of trout caviar (Goatsbridge is my go-to), and all the best things to scoop and layer: jammy eggs, crunchy pickles, a lemony saffron mayo, and plenty of crisps. Serve it with toasted bread, scatter over some fresh herbs, and you’ve got the kind of DIY dinner that pairs brilliantly with a glass of white wine and Nina Simone playing in the background.

Serves 4
40 minutes, plus cooling time

Method

1. Preheat the oven to 200°C/180°C fan/450°F/Gas Mark 5. Slice the baguette into thin slices on the diagonal and place onto a lined baking tray. Drizzle with olive oil and season with salt and pepper then place into the preheated oven to cook for 8 - 10 minutes until golden brown and crispy. You can also do this in the air fryer by placing it into the basket at 180°C and cooking for 5 minutes.
2. For the pickles: Place the cucumbers, carrots, radishes and beetroots into separate jars. Add a pinch of turmeric to the jar with the cucumbers.
3. Place the vinegar, sugar, coriander seeds and water in a pot and bring the liquid to a simmer. Once all the sugar has melted, remove from the heat and allow to cool to room temperature. Stir in the shallots and dill then pour the liquid over the vegetables. Add lids to the jars and set aside until ready to serve.
4. Squeeze the juice from ½ a lemon into a small bowl and add a good pinch of saffron. Leave for 10 minutes then mix the saffron/lemon mixture through the mayonnaise along with the grated garlic clove, lemon zest and a pinch of salt and pepper.
5. Add the eggs to a pot of simmering water and cook for 7 minutes for jammy eggs. Using a slotted spoon, lift the eggs out of the pot and place into a bowl of iced water. Leave for 5 minutes to cool down then peel them and set aside.
6. Halve the boiled eggs and season the yolks with salt, pepper and chives then serve the baguette toasts, eggs, pickles and mayonnaise together with the tinned fish, Goatsbridge trout caviar and some crunchy crisps. Serve a few extra chives on the side to garnish. Pairs well with some sun and a chilled glass of white wine!

1 rustic baguette

Olive oil, for drizzling

For the quick pickles:

4 baby cucumbers, sliced into ½-inch rounds

1 carrot, peeled and sliced into ¼-inch rounds

5.3 oz (about 1 cup) radishes, thinly sliced

2 small baby beets, peeled and thinly sliced

Pinch of turmeric

¾ cup (6.8 fl oz) white wine vinegar

3.5 oz (½ cup) superfine sugar

1 tsp coriander seeds

1.7 fl oz water

1 small shallot, peeled and finely sliced

Small handful of fresh dill, chopped (about 2 tablespoons)

For the saffron mayonnaise:

Pinch of saffron

5.3 oz (⅔ cup) mayonnaise

1 garlic clove, finely grated

Juice and zest of ½ a lemon

To serve:

4 eggs

1 jar Goatsbridge trout caviar (or equivalent trout roe)

1 large bag salted potato chips

Two 4.4 oz tins of sustainably caught tuna

Two 4.4 oz tins of sustainably caught sardines

Extra virgin olive oil, for drizzling

Sea salt & freshly ground black pepper, to taste

1 rustic baguette

Olive oil, for drizzling

For the pickles:

4 baby cucumbers, sliced into 1cm rounds

1 carrot, peeled and sliced into ½cm rounds

150g radishes, thinly sliced

2 baby beetroots, peeled and thinly sliced

Pinch turmeric

200ml white wine vinegar

100g caster sugar

1 tsp coriander seeds

50ml water

1 small shallot, peeled and finely sliced

Small handful of dill, chopped

For the mayonnaise:

Pinch saffron

150g mayonnaise

1 clove garlic, grated

Juice and zest of ½ a lemon

To serve:

4 eggs

1 jar Goatsbridge trout caviar

1 large bag salted crisps

2 x 125g tins good quality, sustainably caught tuna

2 x 125g tins good quality, sustainably caught sardines

Extra virgin olive oil

Sea salt & freshly ground black pepper