Snack + Fish recipes (19)

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Anchovy Tapenade

Recipe by: Jim Clark

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Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pitta bread or crusty bread.

Black olive tapenade

Recipe by: Jan Cutler

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Use this quick tapenade to top bread or fish.

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Creamy Smoked Salmon Spread

Recipe by: Rob

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Smoked salmon is blended into a creamy spread for crackers or bread. Great for party nibbles or canapés.

Crispy fish goujons

Recipe by: Maggie Pannell

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You can use any white fish for these home-made fish fingers coated in a sesame seed crumb, so see what is on offer and buy the best of the day.

Garlic, tomato and anchovy toasts

Recipe by: Brenda Houghton

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Enjoy the wonderful taste of toasted bruschetta topped with a sharp, lemony paste and sweet grilled tomato.

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Gravlax

Recipe by: Suzanne

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Gravlax is salt-cured salmon popular in Scandinavian cuisine. Some, like this one, are made with vodka.

Hot and spicy tuna rolls

Recipe by: Norma MacMillan

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Here, the soft interiors of large crusty bread rolls are hollowed out to provide a crisp casing for a gently spiced mix of tuna, sweetcorn and red kidney beans, and then warmed in the oven. For a light lunch that is satisfying and well-balanced, serve with a mixed tomato and leaf salad.

Parsley-coated smoked mackerel pâté

Recipe by: Chrissie Lloyd

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Mackerel, fished from British waters between April and July, is naturally healthy. Rich in omega-3 fatty acids, it can protect against heart disease and help in the treatment of skin problems and arthritis.

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Pissaladière

Recipe by: Azmina Govindji

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Pissaladière is a Provençal relative of Italian pizza. The thick bread base, enriched with olive oil, is topped with a flavoursome tomato and onion mixture, then decorated with a lattice of anchovies and black olives. Serve warm or cool, cut in bite-sized squares for canapés, or into 16 larger snack-sized squares.

Potato charlottes with smoked trout

Recipe by: Maggie Pannell

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Sophisticated, simple, yet incredibly good value – these elegant stacks are perfect for entertaining.

Provençal pizza

Recipe by: Maggie Pannell

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A wedge of pizza topped with sautéed onions, anchovies and olives is great as a delicious and unusual starter.

Quick smoked salmon pâté

Recipe by: Brenda Houghton

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Smoked salmon trimmings blended with fresh herbs and white beans make a delicious pâté that needs no cooking.

Sardine and pepper toasts

Recipe by: Maggie Pannell

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A no-cook recipe is perfect for a light lunch when time is short. Remember to include the sardine bones in the mixture, as they are quite soft and mash easily, adding valuable calcium to the dish. The raw vegetables have maximum food value to keep you going on a busy working day. Follow with some juicy fresh fruit.

Smoked Mackerel Pâté

Recipe by: Karen C

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Smoked mackerel gives wonderful flavour to this recipe. Serve with crackers, toast or fresh crusty bread. The pâté can be made milder by the addition of more mascarpone or cream cheese.

Smoked mackerel, roasted pepper and horseradish croustades

Recipe by: Norma MacMillan

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Slices of bread, lightly brushed with butter and then baked in bun tins, make perfect little ‘cups’ for a piquant red pepper and mackerel filling. Served with rocket tossed in a lemon vinaigrette, they make a very appealing starter. The bread cases and filling can be made ahead, then assembled just before serving.