Preparation Time
15 minutes
Serves
2
Nutrition
N/A
Puree
Mash the mackerel and creme fraiche together until it is a smooth paste.
Finger Food
Let your baby pick at pieces of unpickled cucumber, mackerel and bread.
Ingredients
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For the pickled cucumber
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2 tbsp white wine vinegar
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½ tsp caster sugar
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¼ tsp coriander seeds, lightly crushed
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Pinch of salt
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5cm cucumber, halved lengthways, deseeded and sliced into julienne
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For the tartines
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Small handful of chopped coriander leaves
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1 small spring onion, finely chopped
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¼–½ small Indian green ‘finger’ chilli, finely chopped (optional)
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4 tbsp crème fraîche
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Freshly ground black pepper
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2 slices of rye bread (pumpernickel)
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2 smoked mackerel fillets
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Handful of pomegranate seeds
The smokiness of the fish and the creaminess of the crème fraîche go well together in this dish, and it's packed with healthy nutrients
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Start with the pickled cucumber. Mix together all the ingredients except the cucumber, until the sugar has dissolved, then mix in the cucumber.
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Leave for 15 minutes, for the flavours to come together and the cucumber to pickle lightly.
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Now for the tartines. Mix the coriander, spring onion and chilli into the crème fraîche along with a little seasoning.
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Dollop half of this mixture on each slice of bread, spreading it thickly and evenly.
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Remove the skin and roughly flake the flesh of the fish into large chunks and place evenly on the crème fraîche.
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Drain the cucumber and scatter it over the fish. Do the same with the pomegranate seeds, then serve.
This recipe is taken from Anjum's Quick & Easy Indian by Anjum Anand (Quadrille, £18.99). Photos by Lisa Linder.