Italian Regional Recipes Starters

Smoked Mackerel Mousse for Bruschetta

Bruschetta is always a special treat, the perfect starter while waiting for the main meal. Mackerel Mousse suits just perfectly then if you have a fish-based meal.


Serves 2, Preparation time 10 mins, Cooking time 10 mins

  • Bread, 4 slices
  • Extra Virgin Olive oil, 2 tbsp
  • Salt, a pinch

For the Smoked Mackerel Mousse:

smoked-mackerel-mousse

  • Tinned smoked mackerel: 500 g
  • Italian Ricotta cheese: 350 g
  • Anchovy fillets in olive oil: 2 or Anchovy paste: 2 tbsp
  • Extra virgin olive oil (EVOO): 3 tbsp
  • Capers: 40 g, rinsed and roughly chopped
  • Salt and pepper: to taste
  • A sprig of fresh parsley

Method

Toast the bread slices. Most Italian homes don’t feature a toaster or a toast maker to make bruschetta, so traditionally we prepare it by putting bread slices in the warm oven or on a griddle-pan for just a few minutes.

Bread should be crunchy, but not too dry, thus to ensure this result you have to drizzle some oil over each bread slices before baking/griddle them.

The oven should be set to 180 C, then baking bread slices for at most 10 mins. The griddle-pan should be quite hot.

Add a pinch of salt on each slice, spread smoked mackerel mousse on the slices still warm.

Tip: Whichever seasoning you choose, immediately eat your bruschetta: it’s much tastier when warm and fragrant, but most especially if you wait too long the liquid from the seasoning will make the bread soggy and moist.

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