Smoked Mackerel Toasts with Dill & Creme Fraiche

These toasts are an elegant little appetizer, creamy and rich from the creme fraiche and with a squeeze of lemon to brighten them up. I can usually find smoked mackerel near the packages of smoked salmon in the seafood section of my grocery store, but if yours doesn’t carry it, look for canned or jarred smoked mackerel in a specialty store. A good substitution would be sardines if you strike out with the mackerel.

Smoked Mackerel Toasts with Dill & Creme Fraiche

Total Time 5 minutes
These toasts are an elegant little appetizer, creamy and rich from the creme fraiche and with a squeeze of lemon to brighten them up. I can usually find smoked mackerel near the packages of smoked salmon in the seafood section of my grocery store, but if yours doesn't carry it, look for canned or jarred smoked mackerel in a specialty store. A good substitution would be sardines if you strike out with the mackerel.
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Course Appetizer
Servings 20 toasts

Ingredients
 

  • 1 baguette
  • ½ cup crème fraiche
  • 3-4 ounces smoked mackerel
  • 2 tablespoons chopped dill
  • juice from ½ lemon
  • flakey sea salt and freshly ground black pepper

Instructions
 

  • Cut the baguette into 1/4-inch slices and toast in a hot oven or toaster oven until browned. Lay your toasts out on a serving plate. Smear a little crème fraiche to cover over the toasts, then top with a piece of fish. Sprinkle the dill, salt and pepper over the fish, then just before serving top with a squeeze of lemon.
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