This recipe takes smoky, spiced mackerel fillets and layers them over crunchy toasted baguette slices with a smear of tangy crème fraîche and a garnish of quick-pickled red onions. It’s a small bite that feels luxurious but comes together in minutes—perfect for dinner parties, cocktail gatherings, or a Mediterranean-inspired spread.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 10 minsCook Time 5 minsTotal Time 15 minsMakes about 12 crostini
1 baguette, sliced into 12 thin rounds
2 smoked or spiced mackerel fillets (about 6 oz / 170 g each), skin removed, flaked
3 tbsp crème fraîche (or Greek yogurt)
1 tsp Dijon mustard
1 tbsp olive oil (for brushing bread)
½ small red onion, very thinly sliced
2 tbsp red wine vinegar
½ tsp sugar
1 tbsp fresh parsley or dill, finely chopped
½ tsp smoked paprika (optional, for garnish)
Salt & freshly ground black pepper, to taste
Prepare the Pickled Onions
1
Place thin red onion slices in a small bowl.
Add red wine vinegar, sugar, a pinch of salt, and toss.
Let them sit while you prepare the crostini (about 10 minutes). This softens the onions and adds tang.
Toast the Bread
2
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet and brush lightly with olive oil.
Toast for 5 minutes , or until lightly golden and crisp.
Make the Spread
3
In a small bowl, combine crème fraîche and Dijon mustard.
Season with a little black pepper.
Assemble the Crostini
4
Spread a thin layer of the crème fraîche mixture over each toasted baguette slice.
Top with flaked mackerel pieces.
Add a few slices of quick-pickled red onion.
Garnish with parsley/dill and a light dusting of smoked paprika.
Serve & Enjoy
5 Arrange on a platter and serve immediately while the bread is still crisp.
Tips & Variations
6
Make it spicy: Add a dash of harissa or chili oil over the top for heat.
Alternative spread: Swap crème fraîche with whipped goat cheese or hummus.
Make ahead: Toast bread and pickle onions in advance; assemble just before serving.
Extra crunch: Add toasted pine nuts or capers as garnish.
Suggested Pairings
7
Drink: Crisp white wine (Sauvignon Blanc) or a chilled lager.
Sides: Serve alongside marinated olives or a light citrus salad.
Occasion: Perfect for cocktail hour, tapas spreads, or as a first course in a seafood dinner.
Ingredients Makes about 12 crostini
1 baguette, sliced into 12 thin rounds
2 smoked or spiced mackerel fillets (about 6 oz / 170 g each), skin removed, flaked
3 tbsp crème fraîche (or Greek yogurt)
1 tsp Dijon mustard
1 tbsp olive oil (for brushing bread)
½ small red onion, very thinly sliced
2 tbsp red wine vinegar
½ tsp sugar
1 tbsp fresh parsley or dill, finely chopped
½ tsp smoked paprika (optional, for garnish)
Salt & freshly ground black pepper, to taste
Directions Prepare the Pickled Onions
1
Place thin red onion slices in a small bowl.
Add red wine vinegar, sugar, a pinch of salt, and toss.
Let them sit while you prepare the crostini (about 10 minutes). This softens the onions and adds tang.
Toast the Bread
2
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet and brush lightly with olive oil.
Toast for 5 minutes , or until lightly golden and crisp.
Make the Spread
3
In a small bowl, combine crème fraîche and Dijon mustard.
Season with a little black pepper.
Assemble the Crostini
4
Spread a thin layer of the crème fraîche mixture over each toasted baguette slice.
Top with flaked mackerel pieces.
Add a few slices of quick-pickled red onion.
Garnish with parsley/dill and a light dusting of smoked paprika.
Serve & Enjoy
5 Arrange on a platter and serve immediately while the bread is still crisp.
Tips & Variations
6
Make it spicy: Add a dash of harissa or chili oil over the top for heat.
Alternative spread: Swap crème fraîche with whipped goat cheese or hummus.
Make ahead: Toast bread and pickle onions in advance; assemble just before serving.
Extra crunch: Add toasted pine nuts or capers as garnish.
Suggested Pairings
7
Drink: Crisp white wine (Sauvignon Blanc) or a chilled lager.
Sides: Serve alongside marinated olives or a light citrus salad.
Occasion: Perfect for cocktail hour, tapas spreads, or as a first course in a seafood dinner.
Visited 4 times, 1 visit(s) today
