Smoked mackerel loaded leaves
- Preparation and cooking time
- Serves 8
The smoked mackerel paste for these healthy canapes will keep in the fridge for a week - use it on jacket potatoes or toast
- STEP 1
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.
- STEP 2
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.