Smoked mackerel is a great convenience food that can be slightly warmed then flaked into a salad, or served as cold fillets with a dollop of horseradish and some peppery leaves, among so many other ideas. It’s certainly one of the most popular smoked fish and is generally a great price.
Timings
Prep time: 5 minutes
Cook time: 5 minutes
Serves
4 as a starter
Ingredients
- 4 small slices of sourdough
- 50g freshly grated horseradish or strong horseradish sauce
- 50g butter, very soft
- 2 large or 4 small smoked mackerel fillets, skinned
- a few small salad leaves or herbs, to garnish
- a little olive or rapeseed oil, for drizzling
Method
- Toast the bread on both sides.
- Meanwhile, mix the horseradish and butter together, then spread this generously on the toast.
- Break the mackerel into pieces, just as it flakes naturally, and arrange on the toast.
- Scatter the leaves or herbs on top, drizzle with oil and season.