Culinary Workshop Karinary Art 2019.March.
Ingredients
| Canned mackerel (in water) |
1 can (190g) ... Flaked |
| Baguette |
As needed ... Sliced into 5-6mm pieces |
| Watercress |
As needed |
| Raisins, dried cranberries |
As needed |
Seasoning A
| Minced onion |
50g |
| Celery leaves |
1 leaf |
| Garlic |
1 clove |
| Sliced ginger |
5 slices |
| Dried thyme |
1/6 tsp |
| Dried rosemary |
A pinch |
| White pepper |
A pinch |
| White wine |
50ml |
Seasoning B
| Plain yogurt |
150ml ... Strain using a coffee filter for over 5 hours to yield about 75g |
| Salted lemon |
1-2 tsp |
Instructions
- In a pot, add the canned mackerel (with its liquid) through to white wine and heat over medium-low heat. Once it reduces, remove the garlic, celery leaves, and ginger, then continue heating to evaporate the liquid.
- Mash step 1 with a fork, let it cool slightly, then refrigerate.
- Add the strained yogurt and salted lemon to step 2, mix well, and season with salt and pepper.
- Spread step 3 on crispy baguette slices and garnish with watercress and raisins or dried cranberries.