Tea-time mackerel Recipe
- 4 thickish slices bread
- 2 smoked mackerel fillets
- 5 tbsp double cream
- 60g/2¼oz parmesan
- freshly ground black pepper
- 1 tbsp chopped chives
- fresh horseradish, to taste
- 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.
