Cold Smoked Blue Jack Mackerel Canapé
- Cold smoked blue jack mackerel
- Melba toasts (thin ones)
- Fresh cheese
- dried basil
- Balsamic vinegar cream
- Tooth picks
Slice the blue jack mackerel (skin off – thin slices). Keep them.
Wash and slice the cucumber.
Wash the grapes. Take the seeds out and laminate them.
Slice the fresh cheese evenly.
First, place the melba toast on a dish/serving board. Then, place the fresh cheese, the
cucumber slices and the laminated grapes.
Stick the cold smoked blue jack mackerel slice and a blackberry onto a stick and stick the
Sprinkle with a little bit of dried basil and a few drops of Balsamic vinegar cream