Smoked mackerel on toast with horseradish butter recipe

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

1. Toast the bread on both sides.
2. Meanwhile, mix the horseradish and butter together, then spread this generously on the toast. 
3. Break the mackerel into pieces, just as it flakes naturally, and arrange on the toast. 
4. Scatter the leaves or herbs on top, drizzle with oil and season.