Warm mackerel on sourdough with pickled cucumbers
- 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 or mackerel or fillets
- 4 slices sourdough
- butter
- a handful parsleychopped
Nutrition: per serving
- kcal794
- fat53.9g
- saturates18g
- carbs50.8g
- fibre3.9g
- protein29.7g
- salt3.65g
Method
step 1
Mix the vinegar, sugar and mustard seeds, stirring till the sugar dissolves. Mix in the mustard. Toss with the cucumber and 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. Top with the warm mackerel. Mix the parsley with the cucumber and serve with the mackerel.
