About the Recipe
A rich, smoky, and slightly salty fish flavour balanced by creamy and tangy creme fraiche and the acidic of the lemon. The dish is characterised by a contrast between the crunchy, buttery, and porous texture of a toasted crumpet and the soft, rich texture of the mackerel.
Ingredients
2 Smoked Mackerel Fillets
90g Creme Fraiche
½ Lemon juice
5g Dill, finely chopped
5g Parsley, finely chopped
1 Apple, cored and cut into matchsticks
4 crumpets
10g Unsalted Butterer
4 slices of cucumber
2g Chives, chopped
Preparation
Remove the skin from the Mackerel and flake the flesh into a bowl
Add the Crème Fraîche, Lemon juice, Dill and Parsley and gently mix until well combined
Season to taste, then fold in the Apple matchsticks
Toast the Crumpets
Remove and generously Butter
Spread the Mackerel mixture over the crumpets
Garnish with the sliced Cucumber and a sprinkle of Chives