Preparation time
less than 30 mins
less than 30 mins
Cooking time
less than 10 mins
less than 10 mins
Serves
Makes 4 toasts
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
Ingredients
- 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
Method
- Have four slices of your favourite bread ready toasting under the grill.
- 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.
- 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.