Mackerel and Spinach Bruschetta

Wilt the spinach in a saucepan with a splash of water for 2 mins, then spoon onto a plate lined with kitchen paper and squeeze out the excess liquid. Chop, add to a bowl, then stir in the creme fraiche and some seasoning.
Rub the griddled toast with the garlic, then spoon the spinach mixture on top. Flake the fish into a bowl (discard any skin and bones), then stir in the lemon juice, horseradish sauce and some black pepper. Pile onto the toasts and serve with a lemon wedge for squeezing.

15 mins

2 serving

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