These smoked mackerel cucumber canapés will add a touch of style to your dinner party and they’re low carb, low fat and full of flavour!
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INGREDIENTS
3 smoked mackerel fillets
100g of greek yogurt
2 tbsp of chopped dill
1 tsp of Dijon mustard
juice of 1 lemon
1 tsp of zest
1 tsp of grated horseradish
1 apple
1 cucumber
1 tbsp of finely chopped chives
METHOD
Flake the fish and mix it with the yogurt, dill, mustard, half the lemon juice, zest and horseradish.
Let this sit to the side.
Julienne the apple into thin matchsticks and squeeze over the remaining lemon juice.
Cut the cucumber lengthways into inch high circles and plate.
Place a tbsp of the mackerel pate on top and top with a little of the apple match sticks and a sprinkle of chives. Repeat with the rest of the mix.
Thanks to Maxwell & Williams, Lakeland.co.uk, Portmeirion & Typhoon for providing us with kitchenware.
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Follow Madeleine Shaw:
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http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Subscribe to Wild Dish: http://bit.ly/SubWildDish
INGREDIENTS
3 smoked mackerel fillets
100g of greek yogurt
2 tbsp of chopped dill
1 tsp of Dijon mustard
juice of 1 lemon
1 tsp of zest
1 tsp of grated horseradish
1 apple
1 cucumber
1 tbsp of finely chopped chives
METHOD
Flake the fish and mix it with the yogurt, dill, mustard, half the lemon juice, zest and horseradish.
Let this sit to the side.
Julienne the apple into thin matchsticks and squeeze over the remaining lemon juice.
Cut the cucumber lengthways into inch high circles and plate.
Place a tbsp of the mackerel pate on top and top with a little of the apple match sticks and a sprinkle of chives. Repeat with the rest of the mix.
Thanks to Maxwell & Williams, Lakeland.co.uk, Portmeirion & Typhoon for providing us with kitchenware.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Category
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TV