Drain the Rizzoli Mackerel fillets and pour them into a food processor with the goat cheese, chopped cilantro leaves, a teaspoon of lime juice, a pinch of salt, and a grind of pepper. Blend until smooth and fluffy.
Add the knife-chopped pistachios and the barberry. Mix thoroughly and refrigerate in a tightly closed bowl for at least a couple of hours.
Remove the mixture from the refrigerator a half hour before serving it with bread crusts, or to garnish canapés or canapés.
This dish was prepared for us by our Taste Ambassador @alessia_myiummy.