This will keep in the fridge for a few days.Soaking the mackerel in milk takes some of the "fishiness" out. As well as having this as a starter with toasted sour dough, I have served it in mini Yorkshire puddings as a canapé
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Ingredients
- 300 ml milk
- 1 bay leaf
- 10 black peppercorns
- 4 smoked mackerel fillets
- 2 tsp capers drained and finely chopped
- 8 cornichons finely chopped
- 1 spring onion finely chopped
- 2 tbsp parsley finely chopped
- 3 tbsp creme fraiche
- squeeze of lemon
- 1 tsp horseradish cream
Instructions
- Pour the milk into a wide saucepan that will fit the fillets. Add the bay leaf and peppercorns. Place over a medium heat and gently bring to the boil. Slip the mackerel fillets into the milk then turn the heat off and leave them to soften for 10 minutes. Remove and allow to cool a little, discard the milk, bay and peppercorns.
- Add the chopped capers, cornichons, spring onion, parsley and creme fraiche to a large bowl.
- Once the fish is cool enough to handle, flake into the bowl with the capers etc. add a squeeze of lemon a teaspoon of horseradish cream and beat every thing together for a few minutes until the fish is broken up. Check the seasoning and serve at room temperature.
Nutrition
Calories: 476kcalCarbohydrates: 1gProtein: 60gFat: 24gSaturated Fat: 7gCholesterol: 141mgSodium: 297mgPotassium: 1234mgFiber: 1gSugar: 1gVitamin A: 323IUVitamin C: 8mgCalcium: 73mgIron: 4mg
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