Canapé of Smoked Peppered Mackerel with iASC Irish Shellfish Butter

for 30 pieces:

INGREDIENTS:

8 Fillets of smoked, peppered mackerel

25 grams cooked finely diced onion OR snipped chives

50 grams of horseradish cream

150 grams of mayonnaise

Sprinkle of fine black pepper

Olive oil

iASC Irish Shellfish Butter

Fresh Herbs or micro herbs to garnish

Brown soda bread

METHOD:

– Peel all mackerel fillets from skin

– Take aside half and chop coarsely to form a light mix, add the onions, horseradish and mayonnaise and place in fridge to rest

– Soften the iASC Shellfish Butter and spread on cut pieces of brown bread

– Remove the mackerel mix from the fridge, taste for seasoning

– Divide mix equally across the canapé bases

– Break remaining smoked mackerel into shards and divide equally amongst the canapés

– Garnish with a pinch of fresh herbs and sprinkle with a few droplets of olive oil before serving.