Ingredients for 50 pieces:1 can of mackerel in white wine, 80g softened butter, 1/2 bunch of pink radishes, chives, coarse pepper, 1 lemon processed.
Zest the lemon skin and cut into a fine brunoise, blanch and preserve in a syrup.
Crush the drained fish fillets with a fork, then add the softened butter, continuing to crush the whole thing to obtain a good consistency. Add lemon juice, pepper, taste and salt if necessary.
Clean the radishes, hull them, then cut them into a fine brunoise, chop the chives,
Drop small balls of mackerel butter in small spoons, Arrange on top the brunoise of pink radishes, a little lemon zest and a little chives.
