Mackerel salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olp
Put the mackerel fillets into a bowl and tear the meat apart with two forks. Mix the fish with the crème fraîche, capers, chives, lemon zest and juice, and season with salt and pepper. Serve the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Toasted bread
- ¼ bunch of chives, finely chopped
- One 4.4-ounce (125 g) tin of smoked mackerel, drained
- Zest and juice of ½ lemon
- Salt and pepper, to taste
- Cornichons, to serve
- 1 tablespoon crème fraîche
- Pickled onions, to serve
- ½ tablespoon capers
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