Smoked Fish Bruschetta
Smoked Fish Bruschetta

Ingredients

Method

  • 4 slices baguette
  • 1 tbsp olive oil
  • 200g smoked mackerel or similar
  • 1 small bunch of parsley
  • 8 tomatoes, finely chopped
  • 1 tsp pine nuts, toasted
  • 2 lemons, juice only
  • ½ tsp white sugar
  • Pinch of chilli flakes
  • 175g cream cheese, to serve
  • 1 lemon, juice only, to serve
  • Preheat the oven to 180C. Brush the bread slices with olive oil, pop them on a baking tray and bake for 5-6 mins or until golden. Meanwhile, break the fish into large chunks (removing the skin) in a bowl.
  • In a separate bowl, mix the tomatoes, pinenuts, and parsley, then stir in the lemon, sugar, and chilli flakes. To serve, spread cream cheese onto the baguette, place some mackerel on top, drizzle with lemon juice, and add a spoonful of the parsley and tomato mixture. Serve immediately.
10 mins
4 serving
This recipe pairs perfectly with the Folium Sauvignon Blanc 2019 from Marlborough, New Zealand.

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