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.
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.
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.
In a small bowl, combine crème fraîche and Dijon mustard.
Season with a little black pepper.
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.
Arrange on a platter and serve immediately while the bread is still crisp.
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.
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.
12 servings