Tinned fish board with three relishes

Choose at least three kinds of tinned fish for the board, prepared a couple of different ways; jarred tuna, squid, octopus or mussels are other options.

Cut the orange into supremes: take off both ends, cut down the membrane on each side of a segment and pop the supreme out so there is no connective tissue, then dice the segments.

Pit and slice the olives.

Combine the diced orange, sliced olives and olive oil in a bowl, then stir in the chopped parsley and the diced hard boiled egg.

Strip the parsley leaves from the stems by pulling off the two arms and the head, stack the leaves and cut them, closer to a chiffonade than a chop.

Season relish one with red pepper flakes and a splash of olive brine.

For relish two, chop the almonds; no toasting, since roasted almonds are already toasted.

Dice the sun-dried tomatoes and add them to the almonds with a quarter cup of oil from the jar.

Add the paprika and the finely diced garlic and stir; salt is called for.

For relish three, dice the red onion.

Halve and seed the serrano, going in from the back side with the skin up without cutting all the way through, then chop.

Stack the mint leaves and cut them in a chiffonade, about a cup.

Halve the radish, lay each half flat, slice into wafers and then cut into batons and dice, keeping the mass together with a finger.

Combine the onion, serrano, lime juice, mint and radish and stir; salt is called for.

Set the open tins out on the board with the three relishes in small bowls, the bread, matzah and crackers, mustard, hot sauce and pickles, and serve with cold vodka.