The Mackerel crostini is quick and easy to prepare and topped with an assortment of seasonings. This delicous appetizer is great for any event or special occasion.
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)
1 Baguette (sliced on the bias 1/3 bias inch thick, about 16 slices total )
1⁄4 cup Extra virgin olive oil
2 ounces Smoked mackerel fillets (flaked )
For 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 and drizzle with extra virgin olive oil. Garnish with shipped chives and serve with lime wedges.