Mackerel Stuffed Piquillo Peppers
Fire-roasted pilquillo peppers are filled with a mackerel salad made with yogurt, herbs and spices, and topped with garlic aioli.
Equipment
- toothpicks
- piping bag optional
Ingredients
- 8 ounces tinned mackerel in olive oil
- 4 cloves garlic grated
- 1 TB shallots minced
- ¼ tsp smoked hot Spanish paprika
- ¼ cup Greek yogurt any fat %
- 2 TB lemon juice
- ¼ tsp salt
- 8 jarred, roasted piquillo peppers
- ½ cup garlic aioli store bought
- 1 French baguette sliced on a diagonal
Instructions
- In a medium bowl, add the mackerel, garlic, shallots, paprika, yogurt and lemon juice. Using a a fork, break up the mackerel into flakes and mix everything well until all completely combined.
- Add the fish mixture to a piping bag - this step is optional but will make filling the peppers easier. Gently open each pepper and fill completely with fish mixture.
- Place the filled pepper on top of a baguette slice. Top with 1 TB garlic aioli and hold everything together with a toothpick. Repeat with remaining fish/peppers.