Smoked Mackerel Croustades

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Portmeirion for AGA White Baking Tray
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The bold taste of smoked mackerel is complemented by the South-East Asian flavours of lime and chilli.

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Makes 24 canapés

  • 2 smoked mackerel fillets
  • 55g (2oz) softened butter
  • 1 red chilli, finely chopped
  • 1 lime, zest and juice
  • 2 tbsp crème fraîche
  • Black pepper
  • 1 tbsp chopped coriander

For the croustades:

  • 6 slices bread, thinly cut and crusts removed
  • Melted butter


  • A little lime zest

First make the smoked mackerel pâté, remove the skin from the mackerel and discard. Roughly chop the mackerel and remove any bones. Mix all the ingredients together well and place in the serving dish. Place in the AGA refrigerator and chill for two hours or more.

For the croustades; roll out the bread slices and cut into quarters. Brush generously with the melted butter. Mould into 24 holes of two bun tins.

2, 3, 4 and 5 oven AGA: Bake the croustades on the floor of the Roasting Oven for about 8-10 minutes or until golden and crispened.

Remove from the oven and cool, then divide the mackerel filling between the croustades. Arrange on a flat platter garnished with lime zest.

Dawn Roads, AGA Food Editor

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Size 5
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