pinch saltand a little freshly ground black pepper.
Remove the mackerel from the package, remove the skin and make sure there are no bones left
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.
Taste for salt and pepper.
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.
Then break up the mackerel and place a small bit of it into each crustade.
Decorate the top with 2 or 3 capers and sprinkle with the chopped parsley or chives.
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.
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.
A beautiful presentation of Swedish food, lots of simple and lovely recipes. It also has a sprinkling of some quirky and surprising facts, like Swedes caught and ate 186,000 crayfish in 2013 or almost 2 million IKEA meatballs are eaten every day! Who knew?
Most well known for it's fantastic Cooking TV series featuring Nordic chefs and Scandinavian food and recipes. Lots of tips, authentic recipes and beautiful photography. Recipes from Andreas Viestad - Norway, Tina Nordström - Sweden, Claus Meyer - Denmark, Sara La Fountain - Finland.
ScandiKitchen is all about food from all over Scandinavia. Based in England its an online shop for Brits as well as a wholesaler, caterer, and Cafe. Looking through it, it has lots of wonderful recipes and funny facts about the Nordic's - all of them. Very useful and entertaining.