Smoked mackerel and potato canpes
The classic combination of potatoes and smoked mackerel will always be a winner. If out to impress top each one with caviar.
Ingredients:
250 g smoked mackerel, skinned and flaked
12 new potatoes, halved
3 tbsp crème fraiche
3 mini gherkins, sliced
black pepper
Makes 24
Method:
Place the potatoes in a pan and cover with boiling water. Simmer for 10-15 minutes or until tender. Drain.
When cool enough to handle slice along the bottom so the potatoes will stand on a platter.
Top each potato with crème fraiche, then flakes of smoked mackerel. Garnish each with a slice of gherkin and a sprinkling of black pepper.
