Smoked mackerel cream in bread basket

Name: Smoked mackerel cream in bread basket
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1/2 small brown bread; 2 TABLESPOONS Sunflower oil; 1/2 bunch Chives; 250 g smoked mackerel fillets; 75 g Edible quark (40 % fat in dry matter); 8 TABLESPOONS Fresh cream; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 petite betterave tubéreuse; 1 TEASPOON coarse mustard

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1/2 small brown bread
2 TABLESPOONS Sunflower oil
1/2 bunch Chives
250 g smoked mackerel fillets
75 g Edible quark (40 % fat in dry matter)
8 TABLESPOONS Fresh cream
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 petite betterave tubéreuse
1 TEASPOON coarse mustard

Directions

1
Cut off 12 thin slices of bread and cut out 12 circles (approx. 6 cm Ø) with a cookie cutter. Spread oil on both sides and press into the hollows of a muffin tin (12 hollows). Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes until the bread is crispy and golden brown. Leave to cool down
2
Wash the chives, shake dry and cut into fine rolls. Remove the skin from the mackerel fillets. Cut the fillets into small pieces, removing any bones. Mix quark, 4 tablespoons crème fraîche and 2 tablespoons chives with the mackerel. Season to taste with lemon juice, salt and pepper. Fill into the bread baskets
3
Peel the beetroot, dice finely and mix with the remaining crème fraîche, chives and mustard. Spread on the fish cream