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Crisp bread cases and smoked mackerel & watercress mousse

This mousse makes a delicious contrast with the crisp cases. Both can be prepared the day before. The mousse stored in the refrigerator and the cases in an airtight container.

Servings

48 portions

Ingredients

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Nutritional information

Values shown are approximate.

kCals Fat (g) Saturated fat (g) Salt (g) Carbohydrates (g) Sugar (g) Fibre
67 5.5 3.1 0.2 3.3 0.3 0.4

Method

Step 1

Remove the skin from the mackerel fillets and place the flesh and lemon juice in a food processor for a few minutes until fine. Whip the cream until it holds soft peaks. Add the mackerel, horseradish, watercress and pepper and fold together.

Step 2

To make the bread cases, cut 48 rounds out of the slices using a 5cm/1¾ins cutter then gently flatten each round using a rolling pin.

Step 3

Melt the butter with the mustard and brush each round of bread. Press buttered side down into miniature muffin tins and brush again with butter. Bake at 200°C/gas mark 6 for about 10 mins until golden brown, cool.

Step 4

Remove the zest from the lemon trying to avoid the pith. Cover with boiling water for a few moments, then drain.

Step 5

Spoon some of the mousse into each case and decorate with watercress leaves and strips of lemon zest.