Smoked Mackerel and Apple Crumpets

Charmaine Lu -
  • 2 smoked mackerel fillets, skin removed
  • 100g crème fraîche
  • ½ lemon, juice only
  • 2 sprigs each of parsley and dill, finely chopped
  • 1 green apple, cut into matchsticks
  • 4 crumpets
  • Salted butter
  • Flake the flesh of the smoked mackerel into a bowl and stir in the crème fraîche, dill, parsley, lemon juice and some black pepper. Mix to combine, then fold in the apple pieces.
  • Toast the crumpets, then generously spread with butter. Spoon the mackerel mixture onto the crumpets, then garnish with sliced radish, cucumber, or any green herbs you fancy.
15 mins
4 serving