Mackerel on Toasts with Pickles and Horseradish Sauce
Appetizers • Italian
Description
Mackerel on toasts with pickles and horseradish sauce
Ingredients
- Salt to taste
- Courgette ½ piece
- Grated Ginger Root 4 tablespoons
- Crème fraîche 2 tablespoons
- English Dry Mustard 2 teaspoons
- Smoked haddock fillet 4 pieces
- Ground Black Pepper to taste
- Butter 1 piece
- White bread 4 slices
- Spanish onions 1 head
- Lemon ½ piece
Step-by-Step Guide
Step 1
Thinly slice the cucumber using a mandoline and transfer it to a sieve. Generously sprinkle with salt and mix. Leave for 30 minutes. Then rinse well under cold water and dry, gently squeezing.
Step 2
In a small bowl, mix the horseradish with the creme fraiche and mustard.
Step 3
Season the fish with salt and pepper.
Step 4
Melt a small piece of butter in a skillet and add the fish. Fry for 4–5 minutes until the fish is cooked through.
Step 5
Toast the bread in a toaster. Thinly slice the red onion.
Step 6
On the toasts, place some cucumbers, top with a piece of fish, add a small amount of horseradish sauce, and then a bit of red onion. Drizzle with lemon juice.
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