- 2 fillets of smoked mackerel - un-peppered
- 2 large shallots peeled and finely diced
- 1 lemon
- 20g chardonnay vinegar (or any good white wine vinegar)
- 150g creme fraiche
- 5g finely chopped chives (you can also use dill or chervil if you wish)
- Croutes to serve onto
- Remove the skin from the mackerel and using a fork and a clean mixing bowl gently break the fil-lets up.
- Bring a small saucepan of water up to the boil and add the shallots, cook for 1 minute then drain in a sieve and run under cold water. Drain and gently press them into the sieve to remove excess water. Add these to the mackerel.
- Using a microplane or a fine grater, zest 1/2 of the lemon into the mixing bowl with the mackerel and shallots.
- Cut the lemon in half and squeeze one half of the lemon into the mackerel mix taking care not to get any pips in.
- Add the creme fraiche, the vinegar and the herbs to the mackerel and mix together.
- Check the seasoning and spoon onto croutes, serve.
Top
