Mackerel with Horseradish Cream

Mackerel with Horseradish Cream

Another very quick and easy canape. Everything you need can be bought in almost any supermarket.

Mackerel with Horseradish Cream
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I love all smoked fish and you can of course change the mackerel for almost any other smoked fish.
Servings Prep Time
12 20
Servings Prep Time
12 20
Mackerel with Horseradish Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
I love all smoked fish and you can of course change the mackerel for almost any other smoked fish.
Servings Prep Time
12 20
Servings Prep Time
12 20
Ingredients
Servings:
Units:
Instructions
  1. Remove the mackerel from the package, remove the skin and make sure there are no bones left
  2. Whip the cream and half way through add the horseradish a big pinch of salt and a small grating of black pepper. Continue whipping until the cream is stiff.
  3. Taste for salt and pepper.
  4. Arrange the pre made crustades on the counter and put a small spoonful of the whipped cream in the bottom of each one. A small piping bag will make this quicker.
  5. Then break up the mackerel and place a small bit of it into each crustade.
  6. Decorate the top with 2 or 3 capers and sprinkle with the chopped parsley or chives.
Recipe Notes

These won't sit very long. It really depends on the crustades you buy. The puff pastry ones last a lot longer. The one shown here that I can get become rather soggy after an hour. So these are the last ones I make before my guests come.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

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