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Smoked mackerel loaded leaves

The smoked mackerel paste for these healthy canapes will keep in the fridge for a week - use it on jacket potatoes or toast

  • Prep: 15 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 121
  • Carbohydrates 1
  • Saturated Fat 4
  • Sugar 1
  • Protein 5
  • Fat 11
  • Fibre 0
  • Salt 0.48

Nutrition per serving

  • Calories 121
  • Carbohydrates 1
  • Saturated Fat 4
  • Sugar 1
  • Protein 5
  • Fat 11
  • Fibre 0
  • Salt 0.48

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

  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.

  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.

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