Smoked mackerel loaded leaves
- Laura and Jess Tilli
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Serves 8
Easy
Prep: 15 mins
A star rating of 4.5 out of 5.2 ratingsRate
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The smoked mackerel paste for these healthy canapes will keep in the fridge for a week - use it on jacket potatoes or toast
Gluten-free
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Lamb & feta burgers with minty yogurt
A star rating of 4.6 out of 5.24 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g smoked mackerel
fillets, skin removed and flaked
-
4 tbsp crème fraîche
-
juice and zest ½ lemon
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small bunch chives
snipped
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small handful dill
chopped
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1 small radicchio
separated into leaves
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1-2 chicory
heads, separated into leaves
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Nutrition: per canape
-
kcal121
-
fat11g
-
saturates4g
-
carbs1g
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sugars1g
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fibre0g
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protein5g
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salt0.48g
low
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Method
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step 1
Gently mix the mackerel flakes with the crème fraîche, lemon juice, half the herbs and some pepper (but no salt – smoked mackerel is salty enough). Chill until ready to serve.
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step 2
Spoon a generous amount of the mixture into each leaf, then arrange on plates. Sprinkle each ‘scoop’ with the remaining fresh herbs and a pinch of the lemon zest, then serve.
Recipe from Good Food magazine, January 2009
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A star rating of 4.5 out of 5.2 ratings
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