The smoked mackerel paste for these healthy canapes will keep in the fridge for a week – use it on jacket potatoes or toast
Ingredients
- 200g smoked mackerel fillets, skin removed and flaked
- 4 tbsp crème fraîche
- juice and zest ½ lemon
- small bunch chives, snipped
- small handful dill, chopped
- 1 small radicchio, separated into leaves
- 1-2 chicory heads, separated into leaves
Method
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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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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.