Smoked mackerel canapes

Yield: 1 servings

Measure Ingredient
6 slices Pumpernickle bread
3 tablespoons Unsalted butter; softened
⅔ cup Finely grated carrot
2 teaspoons Fresh lemon juice
2 teaspoons Vegetable oil
1 small Smoked peppered mackerel fillet
36 \N Thin diagonal slices of scallion green

Spread the bread with the butter and with a 2-inch scalloped cutter cut it into 12 rounds. in a small bowl combine well the carrot, the lemon juice, the oil, and salt and pepper to taste, divide the mixture among the bread rounds, and on it arrange decoratively the mackerel and the scallion green.

The canapes may be made 30 minutes in advance and kept covered and chilled.

Arrange the canapes on a platter.

Makes 12 canapes.

Gourmet June 1991

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