Mackeral and Dill Cabbage on Toast (2)

A quick fix from Nigel Slater.

Mackeral and Dill Cabbage on Toast (2)
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Mackeral and Dill Cabbage on Toast (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Skin the smoked mackerel, break it into small pieces and put them into a bowl. Melt the butter and fold gently into the fish.
  2. Thinly slice the cabbages. Warm the oil in a shallow pan then add the cabbage and let it cook, tossing occasionally, till wilted and bright in colour.
  3. Pour in the white wine vinegar, let it sizzle briefly, then season with the chopped dill and some black pepper.
  4. Toast the bread, spread with some of the buttered mackerel, then add a layer of cabbage. Top with more mackerel and serve immediately.
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