Blitz-Stulle with smoked mackerel cream

Name: Blitz-Stulle with smoked mackerel cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g smoked mackerel fillets (alternatively smoked trout fillets); 1 Organic Lemon; 3 Stem/s flat leaf parsley; 200 g Double cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Disc/s hearty brown bread

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

300 g smoked mackerel fillets (alternatively smoked trout fillets)
1 Organic Lemon
3 Stem/s flat leaf parsley
200 g Double cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Disc/s hearty brown bread

Directions

1
Loosen mackerel fillets from the skin, remove any bones. Tear fish flesh finely with two forks. Wash the lemon hot, dry it and rub the skin thinly. Halve the lemon, squeeze one half. Wash parsley, shake dry and chop finely.
2
Mix the fish, lemon zest, parsley and cream cheese with a fork. Season to taste with salt, pepper and lemon juice. Spread on the slices of grey bread and serve.