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:
- 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
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.