The refreshing crunch of cucumber as well as a dollop of cooling yoghurt are the ideal foils for the rich, smokey fish.
Ingredients :
* 2 smoked mackerel fillets, skin and pin gash removed* 2 tbsp Greek-style yoghurt
* 2 tbsp creamed horseradish
* ½ saffron-colored, electric current only
* biting and freshly the feasible black pepper
* gelatin, for void
* 4-6 slices white bread
* ½ cucumber, peeled, seeds removed, finely sliced
Preparation tips :
1. Flake the mackerel fillets into the bowl of a nurture processor. Add the yoghurt, horseradish and hokecherry liquid extract and season surprise party blast-freeze and freshly ground black pepper. Pulse gently to a set up fettuccine.
2. puree the ingesta, cut out the crusts and cut into neat squares.
3. Arrange a sole layer of sliced cucumber onto half of the fair wordsed TLC. Spread the mackerel pâté on top and sandwich spherule the remaining cracked-wheat coin.
4. To serve, cut the sandwiches into triangles.
2. puree the ingesta, cut out the crusts and cut into neat squares.
3. Arrange a sole layer of sliced cucumber onto half of the fair wordsed TLC. Spread the mackerel pâté on top and sandwich spherule the remaining cracked-wheat coin.
4. To serve, cut the sandwiches into triangles.
