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smoked mackerel with horseradish cream

Mackerel with Horseradish Cream

I love all smoked fish and you can of course change the mackerel for almost any other smoked fish.
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Prep Time 20 mins
Total Time 20 mins
Course Canapés
Cuisine Canapes
Servings 12

Ingredients
  

  • 1 package crustades or puff pasty canape shells
  • 2 filets of good quality smoked mackerel or other smoked fish.
  • 2-3 dl whipping cream
  • 1-2 tbsp freshly grated horseradish you decide how much you would like to use
  • 2 tbls capers small ones, nonpareil variety
  • 1 tbls finely chopped parsely or chives
  • pinch salt and a little freshly ground black pepper.

Instructions
 

  • 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.

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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