You can make a festive snack board with Deepblue fish in no time!
If you want to quickly put something nice on the table when visitors come, we have a few tips for some tasty tapas.
What can you make easily:
Spoon the Deepblue® Mussels and Squid into bowls and place on the serving board. Open the can of Sardines and place the can on the shelf.
Divide the rillettes, deviled eggs and tostadas over the board. Fill the board with grapes, tomatoes, olives, crackers and bread.
Below is the preparation method for the Mackerel Rillettes, Stuffed Eggs with Tuna and Tostadas with Anchovies.
For the mackerel rillettes:
1 can of Deepblue® Mackerel fillets
2 tsp crème fraîche
1 tsp lemon juice
Pepper and salt
Mash the mackerel with the crème fraîche with a fork. Add the lemon juice and salt and pepper to taste and mix until a nice, firm mixture. Taste and adjust seasoning if necessary. Serve the rillettes in a jar with crackers or bread.
For the deviled eggs:
1 can of Deepblue® Tuna pieces in oil
4 eggs
2 tbsp mayonnaise
Pepper and salt
Paprika powder
Chopped parsley
Boil the eggs hard and let them cool. Cut the eggs in half lengthwise and scoop out the yolks.
Mix the yolks, tuna and mayonnaise together with a fork until you have a smooth mixture. Taste and season with salt and pepper.
Fill the egg halves using a piping bag or 2 teaspoons. Sprinkle with paprika powder and chopped parsley to taste.
For the tostadas with tomato:
1 can of Deepblue® Anchovies
3 tomatoes
1 clove of garlic
2 tsp olive oil
Pepper and salt
4 sourdough sandwiches, toasted
Cut the tomatoes into quarters. Puree with the garlic, olive oil and salt and pepper to taste. Spread the toasted bread with the pureed tomato. Divide anchovies over the tostadas.
