Ingredients for 50 pieces: 1 can mackerel in white wine (drained), 80g softened butter, ½ bunch pink radishes, chives, coarse pepper, 1 lemon (zested and juiced).
Finely zest the lemon and dice into a brunoise. Blanch the zest and preserve in a light syrup for brightness.
Flake the drained mackerel fillets with a fork, then incorporate the softened butter. Mash together until smooth and creamy. Season with fresh lemon juice, coarse pepper, and salt to taste.
Trim and clean the radishes, then finely dice into brunoise. Finely chop the chives.
Using small spoons, form bite-sized balls of the mackerel butter mixture. Top each with a sprinkle of radish brunoise, preserved lemon zest, and chives for a fresh, vibrant finish.
