Mackerel and Spinach Bruschetta

Charmaine Lu -
  • 450g spinach leaves
  • 3 tbsp creme fraiche
  • 4 slices of sourdough, griddled
  • 1 garlic clove, halved
  • 2 fillets of lightly smoked or cured mackerel
  • 1.5 tbsp horseradish sauce
  • ½ lemon, juice only
  • 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