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Mackerel and spinach toasts
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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 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.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.