Mackerel Fillets For Appetizer

Preparation:

Preparation: With a round cutter, press it on the slices of bread to form discs that you will divide in half in order to obtain half-moons. Arrange them on the baking sheet and lightly toast them in the preheated oven (190 degrees). Peel the eggs and chop the yolks and whites separately. Open the box and gently remove the mackerel fillets, drain them and arrange them in a radial pattern on the serving plate. Between one fillet and another, arrange the onion rings, egg yolks and chopped egg whites, alternating between them, and sprinkle everything with a drizzle of oil. With the butter curler form many shells of butter and place them in a mound in the center of the plate. Arrange the half-moons of toasted bread around the edge of the plate and serve immediately. If you want to make the onions more digestible, you can cut them into thin rings, leave them immersed for 30 minutes in cold water, preferably running water, drain and dry them with a napkin. If you want to give the fillets a particularly delicate flavour, after having drained them from the tin, put them in a dish with a little raw olive oil.