Warm mackerel on sourdough with pickled cucumber
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 2 tbsp white wine vinegar
- 1 tbsp golden caster sugar
- 1 tsp mustard seeds
- 1 tsp Dijon mustard
- ½ cucumberpeeled and cut into batons
- 2-3 smoked mackerel fillets
- 4 slices sourdough
- butter
- a handful parsleychopped
Nutrition: per serving
- kcal824
- fat52.5g
- saturates0g
- carbs60.9g
- sugars0g
- fibre4.6g
- protein30.8g
- salt3.77g
Method
step 1
Mix the vinegar, sugar and mustard seeds, stirring till the sugar dissolves. Stir in the mustard, toss with the cucumber then leave for 10-15 minutes.
step 2
Put the mackerel on a sheet of foil and warm through under the grill. Toast the sourdough and butter well, then top with flaked warm mackerel. Mix the parsley with the cucumber and serve with the fish.