These light canapes are made by flaking grilled mackerel and mixing it with yogurt, garlic, and lemon, then spreading it on baguette slices. They make a quick, satisfying starter for a gathering.
Season the mackerel with salt. Cook it on a preheated grill pan for 20 minutes total, until both sides are cooked through.
Remove the cooked mackerel flesh from the bones and place it in a bowl. Add the yogurt, crushed garlic, lemon juice, and olive oil. Mash with a fork until smooth.
Season the spread with salt and black pepper, then refrigerate for 10 minutes so the flavors can meld.
Slice the baguette thinly and spread the mackerel mixture on top. Garnish with fresh dill and serve.
Prepare the mackerel spread at least 30 minutes before serving so the flavors can meld. Contains fish, milk and dairy products, and wheat (gluten).
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