Waitrose and Partners
Mackerel and spinach toasts

Mackerel and spinach toasts

A super speedy supper, ready in just 15 minutes.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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Ingredients

  • 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
  • tbsp hot horseradish(approx 1 - 1.5 tbsp)
  • 1 essential Waitrose lemon, juice of ½ and the rest in wedges

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,312kJ/ 794kcals

Fat

45g

Saturated Fat

12g

Carbohydrates

49g

Sugars

13g

Fibre

14g

Protein

39g

Salt

3.6g

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Overall rating (4/5)

4 out of 5 stars1 rating