Meals and Courses

  • 230 g (7½ oz) smoked mackerel fillets, skinned
  • 1 tablespoon creamed horseradish
  • 2 tablespoons half-fat crème fraîche
  • 1 tablespoon chopped chives
  • finely grated rind of 1 lemon
  • 1 tablespoon lemon juice
  • 1 granary or seeded baguette, sliced
  • 1 spring onion, finely sliced diagonally (optional)
  • 4 little gem lettuces, leaves separated
  • pepper

Put the smoked mackerel in a bowl and break into flakes with a fork. Add the horseradish, crème fraîche, chives, lemon rind and juice and plenty of pepper and mix together gently.

Place the sliced baguette on a grill pan and cook under a preheated medium-hot grill for 2–3 minutes or until crisp and golden, turning once. Serve the hot crostini immediately with the smoked mackerel rillettes, spring onion, if liked, and the lettuce leaves.

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