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Smoked mackerel loaded leaves

Smoked mackerel loaded leaves

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • 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

  • Gluten-free
Nutrition: per canape
HighlightNutrientUnit
kcal121
fat11g
saturates4g
carbs1g
sugars1g
fibre0g
protein5g
low insalt0.48g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, January 2009

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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