For the aperitif – Preparation 15 min
- 200g plain smoked mackerel
- 150g fresh cheese
- 5ml sherry vinegar
- 12 whole hazelnuts
- 1 cucumber
Coarsely crumble the mackerel fillets and mix them delicately with the cream cheese. Add the sherry vinegar. Mix again.
Crush the hazelnuts. Cut the cucumber into 1 cm slices, core them in the center. Garnish with smoked mackerel rillettes and serve sprinkled with crushed hazelnuts.
Bon appétit !