Thursday, 6 May 2010

Smoked mackerel on toast

I made this for lunch today. I think it's a cracker!

Smoked Mackerel on Toast

This is based on a Nigel Slater recipe in which he uses double cream instead of crème fraiche, and I think he adds chives but doesn’t use broccoli.

Serves 2 for a light lunch

2 smoked mackerel – I used Pinneys of Orford mackerel from Bury Lane Farm shop and they were moist, succulent and delicious. I expect you could use Tesco mackerel at a pinch.

3 tablespoons crème fraiche
3 tablespoons grated parmesan
A handful of purple sprouting broccoli spears
Nice bread for toast, cut slightly thick

Put the broccoli on to steam.
Lightly toast the bread.
Skin, if necessary, and roughly flake the mackerel but don’t be too thorough.
Add the crème fraiche and parmesan to the fish, then microwave for a couple of minutes just to heat it through.
Stir to mix the fish, parmesan and crème fraiche.

Lay the broccoli on the toast, then pile the fish mixture on top. Grate a little more parmesan on top of that and give it a grind of black pepper.
Grill for a few minutes so the top starts to bubble and lightly brown.

Serve immediately.

1 comment:

ziGGi said...

that sounds delicious and more importantly probably within my limited capabilities! Thanks Rob