Mackerel on Toasts with Pickles and Horseradish Sauce

Appetizers | Italian cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

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.