Mackerel Crostini with Salsa Verde

Recipes > Mackerel Crostini with Salsa Verde

Mackerel Crostini with Salsa Verde

Meal Theme:

Total Time: 
25 Min
Approximate Yield: 


The Mackerel crostini is quick and easy to prepare and topped with an assortment of seasonings. This delicous appetizer is great for any event or special occasion.


<<>>salsa verde<<>>
1⁄2 cup
fresh tarragon (minced)
1⁄2 cup
fresh chives (minced)
1⁄3 cup
fresh flat-leaf parsley (minced)
hard boiled egg (peeled and chopped )
1⁄2 teaspoon
dijon mustard
1⁄3 cup
extra-virgin olive oil
1 1⁄2 tablespoon
capers (rinsed, drained, and chopped )
1 dash
kosher salt and freshly ground pepper
chives (snipped, for garnish)
lime wedges (for garnish)
baguette (sliced on the bias 1/3 bias inch thick, about 16 slices total )
1⁄4 cup
extra virgin olive oil
- - - - - - - - - - - -
2 ounces
smoked mackerel fillets (flaked )


For Salsa Verde: In a medium bowl, combine the tarragon, chives, parsley, egg, mustard, olive oil, and capers. Season to taste with salt and pepper. Stir to mix thoroughly and let stand for at least 1 hour to allow the flavors to blend. The sauce can be made ahead and refrigerated for up to a week. For the Crostini: Lay the baguette slices on a cookie sheet. Brush one side with olive oil. Toast under the broiler until brown, about 1 minute. Flip the slices over, brush with remaining olive oil and broil one more minute. Remove from the oven. You can also grill the bread. To assemble: Spread one tablespoon of salsa verde onto each crostini. Top with mackerel and drizzle with extra virgin olive oil. Garnish with shipped chives and serve with lime wedges.