Another ridiculously easy canapé suggestion are these smoked mackerel blinis – the mackerel paté is also delicious on hot toast with beetroot for an easy lunch option.
I N G R E D I E N T S
1 batch of blini recipe (see recipe here)
1 pack of smoked & peppered mackerel
2 tbsp of creme fraîche
2 tsp creamed horseradish
Salt and black pepper
Juice of one lemon
M E T H O D
First remove the skins from the mackerel fillets and then add to a bowl and using two forks shred the mackerel meat. You get quite a rustic mix doing it this way, if you prefer to use a food processor you’ll get a smoother paté.
Once shredded, mix in the creme fraîche, if you prefer a looser consistency use an extra spoon. Add the lemon, horseradish and season with salt and pepper.
Add a spoonful to each blini and garnish with freshly chopping parsley or coriander. We also like to sprinkle with cayenne pepper for a bit extra bite.
Images taken by Humphrey Munson
