Recipes > Appetizers > La Brete Canape

La Brete Canape


  • 2 tablespoons of cooked mackerel
  • 1 small onion, grated
  • 1/2 teaspoon of mustard
  • 1/2 teaspoon of paprika
  • 1 1/2 tablespoons of butter


Pick the fish from the backbone of a cooked mackerel, adding any left-over portions. There need be only about two tablespoons. Rub the fish through a sieve. Add the rest of the ingredients. Work to a paste and then spread on thin toasted strips of bread.


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Mrs. Wilson's Cook Book (1920).

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