Crisp Bread Cases with Smoked Mackerel and Watercress Mousse

Method

1. Remove the skin from the mackerel fillets and place the flesh and lemon juice in a food processor for a few minutes until fine. Whip the cream until it holds soft peaks. Add the mackerel, horseradish, watercress and pepper and fold together. 2. To make the bread cases, cut 48 rounds out of the slices using a 5cm/1¾ins cutter then gently flatten each round using a rolling pin. Melt the butter with the mustard and brush each round of bread. Press`buttered side down’ into miniature muffin tins and brush again with butter. Bake at 200°C/gas mark 6 for about 10 mins until golden brown, cool. 3. Remove the zest from the lemon with a sharp knife or potato peeler trying to avoid the pith. Cut into thin strips and cover with boiling water for a few moments, drain. 4. Spoon some of the mousse into each case and decorate with watercress leaves and strips of lemon zest. PER SERVING 67 Kcals, fat 5.5g, saturated fat 3.1g, salt 0.2g, carbohydrate 3.3g, sugar 0.3g, fibre 0.4g