Crisp bread cases and smoked mackerel & watercress mousse

Cooking time:
20 mins

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.


Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
67 Kcal5.5g3.1g0.2g3.3g0.3g0.4g


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.

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