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.
Course Appetizers
Servings 40 canapes


  • 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


  • Cut sourdough bread in quarters. Spread soft butter on bread. Cut mackerel on a bias in strips and place on each piece of bread.
  • In a medium size bowl combine diced apples, horseradish, sour cream, lemon juice, honey and season with salt and pepper.
  • Place apple-horseradish in a piping bag and pipe on mackerel.
  • Garnish with sprig of chervil.
Recipe courtesy of Uta Schepers, Special Projects Chef, Johnson and Wales University

Stay Connected!

Sign up for the German Foods newsletter

Get the latest recipes, news and special offers...

You have Successfully Subscribed!