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    Home » appetizer

    creamy date snack with smoked mackerel

    2 April 2018 by toondebacker 3 Comments

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    creamy date snack with smoked mackerel

    creamy date snack with smoked mackerel

    For the Easter menu, I had to prepare some snacks. This was a real hit, a combination of dates, Icelandic skyr and smoked mackerel. But this creamy date snack with smoked mackerel worked perfectly! Skyr is an Icelandic dairy product between cheese and yoghurt. I found the inspiration for the recipe on the dutch website of ekoplaza.

    Ingredients (for app. 20 snacks):

    • 20 dates without a kern
    • 200 grams of smoked mackerel
    • 3 tablespoons of skyr
    • 1 tablespoon of lemon juice
    • salt and pepper
    • toasts

    Method:

    • Let the dates soak in water for about an hour.
    • Mix them fine with a kitchen robot.
    • Mix the with the skyr and the lemon juice.
    • Crush the smoked mackerel with a fork and add salt and pepper to taste.
    • Spread the date paste on the toasts and top with the mackerel.

    You can prepare everything well in advance, but putting the ingredients on the toast should not be done too early, otherwise they might become weak.

    A next time I might try to add also some capers to the mackerel. I think this will make a fine tuning. You might also finish with something green like parsley.

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    Comments

    1. padresramblings

      April 02, 2018 at 10:16 pm

      Sounds really nice, thank you.

      Reply

    Trackbacks

    1. celery snack with roquefort and walnut – surprising recipes says:
      5 January 2019 at 15:29

      […] Skyr is an Icelandic product, somewhere between yoghurt and cheese. I used it previously also in my creamy date snack with smoked mackerel. You can of course also use any other fresh cheese with a neutral […]

      Reply
    2. What you liked in 2018 – surprising recipes says:
      9 January 2019 at 20:15

      […] 9. Creamy date snack with smoked mackerel […]

      Reply

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    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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