- 1 cooked mackerel fillet
- 55g/2oz cream cheese
- 2 tbsp fresh dill, chopped
- ½ tsp Tabasco sauce
- 2 slices bread, toasted
- 2 spring onions, chopped
- 100g/3½oz black olives, pitted
- 3 tbsp flatleaf parsley, chopped
- ½ garlic clove, chopped
- 55ml/2fl oz olive oil
- In a bowl, mix the mackerel with the cream cheese, dill and Tabasco sauce.
- Spread the mackerel mixture over the toast and sprinkle with the chopped spring onion.
- In a blender, whiz the olives with the parsley and garlic.
- Continue to blend, slowly adding the olive oil to form a smooth paste.
- To serve, place the dressed toast onto a plate and drizzle with the tapenade sauce.