Mackerel and spinach toasts

Name: Mackerel and spinach toasts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 235 g bags spinach; 3 tbsp half fat crème fraîche; 4 slices Waitrose 1 wheat and rye sourdough bread; 1 garlic clove, halved; 2 fillet/s essential Waitrose smoked mackerel; 1½ tbsp hot horseradish(approx 1 - 1.5 tbsp); 1 essential Waitrose lemon, juice of ½ and the rest in wedges

A super speedy supper, ready in just 15 minutes.

4.5 out of 5 stars(2) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins

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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 fillet/s essential Waitrose smoked mackerel
1½ tbsp hot horseradish(approx 1 - 1.5 tbsp)
1 essential Waitrose lemon, juice of ½ and the rest in wedges

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.
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.

Typical values per serving when made using specific products in recipe