Cucumber and Mackerel Rings
|Smoked mackerel fillets||8 Ounce (225 Gram, 2 Fillets)|
|Butter||2 Ounce, softened (50 Gram)|
|Cream cheese||4 Ounce (100 Gram)|
|Lemon||1⁄2 , juiced|
|Chopped fresh chives||10 Milliliter (2 Teaspoon)|
|Cucumber||1 , washed and dried|
|Freshly ground black pepper||To Taste|
1) Skin the mackerel, remove the bones and flake the flesh on a plate.
2) Slice the cucumber into 2 cm thick rings, scoop out the flesh from the middle of each ring, to about half the depth and keep aside
3) Cream the butter until fluffy, beat in the cream cheese, stir in the flaked fish, lemon juice, chives and season with the salt and pepper, beat until smooth.
4) Spoon in the fish mixture into the center of each cucumber ring and place on a serving plate.
5) Serve immediately.