Smoked mackerel on toasted crumpets
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Smoked mackerel on toasted crumpets

By Julie Lin

Try our easy starter – the filling can be made well in advance and chilled. Once your guests arrive, toast the crumpets and pile the filling on top

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 301
  • fat 21g
  • saturates 10g
  • carbs 18g
  • sugars 0g
  • fibre 1g
  • protein 10g
  • salt 1.7g

Ingredients

  • 2 ready-to-eat smoked mackerel fillets
  • 90g crème fraîche
  • ½ lemon , juiced
  • 2 dill sprigs , finely chopped
  • 2 parsley sprigs , finely chopped
  • 1 Granny Smith apple , cored and cut into matchsticks (optional)
  • 4 crumpets
  • butter , for spreading
  • 4 slices of cucumber
  • 1-2 radishes , sliced
  • small handful of finely chopped chives

Method

  1. Remove the skin from the mackerel and flake the flesh into a bowl. Add the crème fraîche, lemon juice, dill and parsley, and gently mix until well combined. Season to taste, then fold in the apple matchsticks, if using.

  2. Toast the crumpets in a toaster or heat your air fryer to 180C for 2 mins before adding your crumpets for 3-4 mins. Remove and generously butter them. Spread the mackerel mixture over the crumpets. Garnish with the sliced cucumber, radishes, and a sprinkle of chives, if you like.

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