Makes 32 mini blinis
- 15g butter
- 1 medium onion peeled and diced
- 1 medium Granny Smith apple, peeled, cored and diced
- 200g peppered smoked mackerel fillets
- 2tbsp good quality mayonnaise
- 1tsp horseradish sauce
- 32 shop bought blinis
- Red or black lumpfish to decorate
- 1tbsp chopped flat parsley
- Melt the butter in a small pan on a medium heat, add a splash of oil to stop the butter burning
- Sweat/cook the deiced onion until it is translucent, than add the apple, lower the heat and cook covered for around 10 minutes, stirring occasionally
- Take off the heat, leave to cool down for a few minutes and then pop the mixture into a food processor. Peel the skin away from the mackerel fillets and put them into the processor along with the mayonnaise and horseradish.
Whizz everything together until it is a like a pate texture/consistency. Taste for seasoning - I reckon it wouldn't need much with the salty smoked, peppery fish, but you could always add more horseradish if you like a kick.
- Scrape the mixture out of the processor and put it in a container and in the fridge until you are ready to use it.
- Lightly toast the blinis, then, using a spoon, scoop out some of the pate and put it on top and arrange on a serving plate
- Using a teaspoon, garnish each blini with a few drops of lumpfish, sprinkle with parsley and finish with a few twists of black pepper.