Tea-time Mackerel
This delectable smoked mackerel toast is a flavourful and creamy treat that's perfect for breakfast, brunch, or a light lunch. The smoky mackerel paired with creamy double cream and grated parmesan creates a rich and savory topping that is further enhanced by the subtle heat of fresh horseradish. All served on crunchy toast, this dish is a delightful combination of textures and flavors that will leave you craving more.
— Constant Cookbook
Ingredients
- 4 thickish slices bread
- 2 smoked mackerel
- 5 tbsp double cream
- 60g/2¼oz parmesan
- freshly ground black pepper
- 1 tbsp chopped chives
- fresh horseradish
Instructions
- Have four slices of your favourite bread ready toasting under the grill.
- Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again.
- Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown.
Cook Time
10M
Prep Time
PT30M
Yield
Makes 4 toasts
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