It’s turned out to be another “dynamic” Christmas party season, but regardless of whether and how your plans have changed, you should still be able to enjoy some canapés and drinks over the festive period – even if it is just at home with your nearest and dearest. Whenever we serve canapés at an event, this one is always so popular, and the one that the most people ask me for the recipe for. And, it’s so simple and quick to make, which means less time in the kitchen and more time enjoying those Christmas drinks.
INGREDIENTS
4 x smoked mackerel fillets
1 tbsp dijon
4 tbsp creme fraiche (sour cream or cream cheese instead)
Handful of dill, finely chopped
1 tbsp horseradish cream
Lemon zested and juiced
3 tbsp capers
Crusty bread to serve/pickled shallots
METHOD
1. Remove skin from fillets and place them into a bowl.
2. Zest the lemon and then squeeze half the juice in. Save the other half to adjust seasoning later.
3. Add the rest of the ingredients. Mix together thoroughly with a fork try not to use a blender or food-processor as you’ll get a much better consistency by hand.
4. Taste, then add black pepper and more lemon juice if required.
5. Serve with pickled shallots and crusty bread. Perfect as a starter, light meal, or canapé!
