Mackerel and Tapenade on Toast
Mackerel and Tapenade on Toast

Ingredients

Method

  • 1 cooked mackerel fillet
  • 55g cream cheese
  • 2 tbsp chopped dill
  • ½ tsp tabasco sauce
  • 2 slices of bread, toasted
  • 2 chopped spring onions
  • 100g black olives, pitted
  • 3 tbsp parsley, chopped
  • ½ garlic clove, chopped
  • 55ml olive oil
  • Mix the mackerel, cream cheese, dill, and tabasco in a bowl. Spread the mixture over the toast, and sprinkle with chopped spring onion.
  • Make the tapenade by blitzing the olives with the parsley and garlic, then slowly adding the olive oil as you blitz further. Continue until you have a smooth paste, and drizzle over the top of the mackerel toast.
15 mins
2 servings
This recipe pairs perfectly with the Barnsworth Blanc de Blancs NV from South Australia, Australia.

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