Tea-time mackerel

Preparation time
less than 30 mins
Cooking time
less than 10 mins
Makes 4 toasts


This is basically a posh cheese on toast – made with smoked fish, silky cream and parmesan. The fresh horseradish gives a lovely kick. Leave out or add a sprinkling of chillies instead – as always it’s up to you!

By Nigel Slater
From Nigel Slater’s Simple Cooking


  • 4 thickish slices bread
  • 2 smoked mackerel fillets
  • 5 tbsp double cream
  • 60g/2¼oz parmesan
  • freshly ground black pepper
  • 1 tbsp chopped chives
  • fresh horseradish, to taste


  1. Have four slices of your favourite bread ready toasting under the grill.
  2. Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again.
  3. Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown.
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