I had a bit of seafood leftover from my @SteinsAtHome LUXURY SEAFOOD PLATTER so I invited a couple of friends over for a seafood super-club treat… this was one of the courses I made.
Mackerel is quite a fishy fish which isn’t to everyone’s liking but made this way it was simply divine. The horseradish and cayenne pepper gave it the perfect heat and the lemon zest and mayo balanced everything so beautifully.
A wonderful party canapé! Serve it on cucumber discs or blinis if you prefer or just as a pâté with crackers… sooooo good!
Would love to know if you try it! X
1. Flake the mackerel into small fillets
Ingredients
Instructions
2. Using a vegetable peeler or mandolin, ribbon the cucumber into long strips, set aside
3. Add the flaked mackerel to a bowl and mix in the remaining ingredients (reserve a pinch of lemon zest for garnish) so everything is combined into a paste. Taste and adjust the seasonings to your liking
4. Lay a cucumber strip on a chopping board and place about a tablespoon of the mixture on one end, carefully roll to create a cylinder shape, top with more filling and garnish with the reserved lemon zest
5. Serve immediately and enjoy!