SPICY MEXICAN CHICKEN TORTILLA SCOOPS
750g ready-to-eat smoked mackerel fillets 50g cream cheese Juice of % a lemon, plus extra for the apple 7 tbsp creamed horseradish % a green apple, sliced and cut into matchsticks 20 ready-made crostini (or make your own by toasting rounds of bread)
Put the mackerel, cream cheese, lemon juice, horseradish and a little seasoning into a food processer. Blitz until smooth.
2 Toss the apple in some of the lemon juice. Spread the pate on top of the crostini and serve with the apple matchsticks scattered on top.
To lighten your work load on the day, prepare the fillings in advance, refrigerate, then plate just before serving.
7 cooked chicken breast, shredded 2 green jalapehos, finely chopped Juice of 7 lime (plus extra for the avocado)
7 tbsp olive or avocado oil 7 tbsp chopped coriander 7 spring onion, chopped % tsp garlic paste 20 unbroken tortilla chips % an avocado, cut into 20 small pieces 7 red jalapeho, chopped, to serve Coriander leaves and extra lime wedges, to serve
In a bowl, mix together t he chicken, green jalapenos, lime juice, oil, coriander, spring onion and garlic. Season to taste.
2 Lay out the tortilla chips on a serving platter, then top each chip with a spoonful of the chicken mixture. Toss the avocado in some lime juice to prevent it from browning. Arrange a piece of avocado, a piece of red jalapeno and a coriander leaf on top of the chicken. Serve with extra lime wedges to squeeze over.