Smoked mackerel and quick-pickled shallot toasts
- March 2016
- Serves 8
- Hands-on time 20 min, plus up to 24 hours pickling
These canapé toasts make a change from smoked salmon blinis which are so often served at drinks parties and, we think, they taste even better.
- 11.8g (4.1g saturated)
- 15.9g (7.2g sugars)
Add any leftover shallots to salads, sprinkle them over grilled meat or fish, or use in burgers.
Pickle the shallots and make the dressing up to 24 hours ahead and chill. Keep the shallots in their pickling liquid, then drain just before serving.
This is a take on the ridiculously great smoked eel sandwich at Quo Vadis restaurant in London. We’ve used smoked mackerel here, which is easier to find, but if you can get your hands on sustainable smoked eel, use that instead.
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