Preparation time 10 minutes
Cooking time 2–3 minutes
230 g (7½ oz) smoked mackerel fillets, skinned
1 tablespoon creamed horseradish
2 tablespoons half-fat crème fraîche
1 tablespoon chopped chives
finely grated rind of 1 lemon
1 tablespoon lemon juice
1 granary or seeded baguette, sliced
1 spring onion, finely sliced diagonally (optional)
4 little gem lettuces, leaves separated
Put the smoked mackerel in a bowl and break into flakes with a fork. Add the horseradish, crème fraîche, chives, lemon rind and juice and plenty of pepper and mix together gently.
Place the sliced baguette on a grill pan and cook under a preheated medium-hot grill for 2–3 minutes or until crisp and golden, turning once. Serve the hot crostini immediately with the smoked mackerel rillettes, spring onion, if liked, and the lettuce leaves.
For smoked mackerel fishcakes, mix the flaked mackerel with 230 g (7½ oz) cold mashed potato, 1½ tablespoons horseradish, the chives, lemon rind and pepper, omitting the crème fraîche and lemon juice. Chill for 1 hour. Form into 4 patties with slightly damp hands, then dust in flour.
Blitz the baguette in a food processor or blender to make breadcrumbs. Dip each fishcake in beaten egg and coat in the breadcrumbs. Heat a little extra virgin rapeseed oil in a frying pan, add the fishcakes and fry for 4–5 minutes on each side or until cooked through and crisp. Drain on kitchen paper and serve with mixed salad leaves.