Smoked Mackerel with Apple-Horseradish and Chervil

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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


  • 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.
Course: Appetizers
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