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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.
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.