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    Mackerel and spinach toasts

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes

    Serves: 2


    2 x 235g bags spinach
    3 tbsp half-fat crème fraîche
    4 slices Waitrose 1 wheat and rye sourdough bread
    1 garlic clove, halved
    2 fillets essential Waitrose smoked mackerel
    1-1½ tbsp hot horseradish
    1 essential Waitrose lemon, juice of ½ and the rest in wedges


    1. Heat a splash of water in a saucepan over a medium heat, then add the spinach and wilt for 2 minutes. Spoon onto a plate lined with kitchen paper; use more paper to squeeze out any excess water. Tip into a bowl, add the crème fraîche and season.

    2. Toast the bread, then rub with the cut sides of the garlic; spoon the spinach on top. Flake the fish in the same bowl, discarding the skin. Stir in the horseradish, lemon juice and a little black pepper. Pile onto the toasts and serve with the lemon wedges. 

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    This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue


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