Spicy Mackerel Bruschetta with Avocado

How to make this delicious mackerel-avocado bruschetta for your next aperitivo

Say hello to my latest favourite travel-inspired appetizer. The combination of smocked mackerel, avocado, basil, lime, and olive oil is pure perfection.

This spicy mackerel bruschetta with avocado-basil mousse had me at first bite dining at Pousada Palacio de Estoi during a recent trip to Portugal’s beautiful Algarve. While bruschetta origins in Italy, it is part of the typical Mediterranean-inspired foods of Portugal, and the Atlantic mackerel is among the most commonly caught fishes locally.

I had to create my own version of this delicious starter/appetizer as soon as I returned home, and last weekend’s warm temperatures calling for this year’s first al-fresco aperitivo presented the perfect occasion.

If you love easy appetizers as much as I do, this one is perfect for any time of the year. On top, it’s one of those appetizers easy to assemble and perfect to make ahead.

The avocado mousse is easy to prepare, and its rich and tangy flavour makes it super versatile. Some favourite ways to serve it would be as dip with tacos, crudités platter, salad dressing or with various fish dishes (it’s particularly great with salmon, mackerel, and the classic shrimp cocktail).

This delicious mackerel bruschetta also works as a light lunch but if you ask me, I will always prefer it alongside a nice glass of sparkling wine for an al-fresco aperitivo.

Recipe: Spicy Mackerel Bruschetta with Avocado Mousse

Serves 6-8

1 small ciabatta bread
1 smoked mackerel cut in small pieces
1 ripe avocado, cubed
12 basil leaves
2 tablespoons fresh lime juice
olive oil
salt, pepper

Combine avocado, basil leaves, lime juice and one tablespoon olive oil in a food processor or using a hand-held blender, pulse until obtaining a smooth puree. Season with salt and pepper.

Refrigerate for at least one hour, allowing the flavours to blend together. Take out about 30 minutes before needed.

Cut the ciabatta bread into 1.5 to 2 cm thick slices.

In a large skillet, heat abundant olive oil over medium heat. Add the bread and fry on both sides until golden brown.

Transfer bread to a serving plate and let cool for 2-3 minutes. Top with avocado mousse and mackerel. Garnish with additional basil leaves.

Serve still warm.