Smoked Mackerel Toasties (4)

This recipe is from Chantelle Nicholson, chef/owner of zero waste restaurant All’s Well in Hackney, London.

Smoked Mackerel Toasties (4)
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Smoked Mackerel Toasties (4)
Print Recipe
  1. Start with the pickled kale stems. Put the vinegar and sugar in a small saucepan, bring to a boil, then remove from the heat and add 50ml cold water. Add the kale stems and leave to steep for at least 20 minutes.
  2. Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6.
  3. To assemble the toasties, line up four slices of bread on a chopping board. Lay a quarter of the smoked mackerel on each slice, then top the fish with a tablespoon of capers and a quarter of the pickled kale stems.
  4. Divide the watercress between the four slices, then cover with the grated cheese and a good grind of black pepper. Top with the remaining slices of sourdough and press down well.
  5. Heat half the butter in a large, nonstick frying pan over a moderate heat. Once it has melted, lay in two of the toasties, leave to brown gently, then carefully flip over and brown the other side.
  6. Transfer to a baking tray, then repeat with the remaining butter and toasties.Put the baking tray in the oven for six to eight minutes, until the cheese is bubbling, and serve hot.
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