MACKEREL CROSTINI WITH SALSA VERDE

Meal Theme: Appetizer

Approximate Yield: 8 Servings

Description

Our Acme Smoked Fish smoked mackerel crostini is quick and easy to prepare. Topped with an assortment of seasonings, this light yet protein-rich smoked fish crostini is a delight to the taste buds. Makes for a delicous appetizer, great for any event or special occasion. Light enough for a snack, substantial enough for a meal, and festive enough for a party, this dish is a perfect fit for any time you're feeling smoked fish fancy. If you feel like switching it up, as an alternative to mackerel, you can use another hot smoked fish variety, such as whitefish, salmon,or trout.

Ingredients

Salsa verde:
 
1⁄2 cup fresh tarragon (minced)
1⁄2 cup fresh chives (minced)
1⁄3 cup fresh flat-leaf parsley (minced)
1 hard boiled egg (peeled and chopped )
1⁄2 teaspoon Dijon mustard
1⁄3 cup extra-virgin olive oil
1 1⁄2 tablespoon capers (rinsed, drained, and chopped )
1 dash Kosher salt and freshly ground pepper
1 chives (snipped, for garnish)
1 lime wedges (for garnish)
 
Crostini:
 
1 baguette (sliced on the bias 1/3 bias inch thick, about 16 slices total )
1⁄4 cup extra virgin olive oil
 
2 ounces of hand-flaked smoked mackerel fillets (smoked whitefish, hot smoked salmon, or trout can be used as an alternative to smoked mackerel) 

Instructions

For the salsa verde: In a medium bowl, combine the tarragon, chives, parsley, egg, mustard, olive oil, and capers. Season to taste with salt and pepper. Stir to mix thoroughly and let stand for at least 1 hour to allow the flavors to blend. The sauce can be made ahead and refrigerated for up to a week.

For the Crostini: Lay the baguette slices on a cookie sheet. Brush one side with olive oil. Toast under the broiler until brown, about 1 minute. Flip the slices over, brush with remaining olive oil and broil one more minute. Remove from the oven. You can also grill the bread.

To assemble: Spread one tablespoon of salsa verde onto each crostini. Top with mackerel (or another smoked fish of your choosing) and drizzle with extra virgin olive oil. Garnish with snipped chives and serve with lime wedges.

 

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