Smoked Mackerel with Apple-Horseradish and Chervil

Canapes of smoked mackerel topped with a apple-horseradish cream, garnished with chervil. Recipe courtesy of Chef Uta Schepers.
Servings: 40 canapes
Ingredients
  • 10 slices sourdough bread
  • soft butter as needed
  • 5 sides smoked mackerel
  • 2 granny smith apples finely diced
  • 4 tbsp horseradish
  • 1 cup sour cream
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • chervil as needed
  • salt and pepper to taste
Instructions
  1. Cut sourdough bread in quarters. Spread soft butter on bread. Cut mackerel on a bias in strips and place on each piece of bread.
  2. In a medium size bowl combine diced apples, horseradish, sour cream, lemon juice, honey and season with salt and pepper.
  3. Place apple-horseradish in a piping bag and pipe on mackerel.
  4. Garnish with sprig of chervil.
Credit:
Recipe courtesy of Uta Schepers, Special Projects Chef, Johnson and Wales University
Canapes of smoked mackerel topped with a apple-horseradish cream, garnished with chervil. Recipe courtesy of Chef Uta Schepers.
Servings: 40 canapes
Ingredients
  • 10 slices sourdough bread
  • soft butter as needed
  • 5 sides smoked mackerel
  • 2 granny smith apples finely diced
  • 4 tbsp horseradish
  • 1 cup sour cream
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • chervil as needed
  • salt and pepper to taste
Instructions
  1. Cut sourdough bread in quarters. Spread soft butter on bread. Cut mackerel on a bias in strips and place on each piece of bread.
  2. In a medium size bowl combine diced apples, horseradish, sour cream, lemon juice, honey and season with salt and pepper.
  3. Place apple-horseradish in a piping bag and pipe on mackerel.
  4. Garnish with sprig of chervil.
Credit:
Recipe courtesy of Uta Schepers, Special Projects Chef, Johnson and Wales University