A quick fix from Nigel Slater.
Ingredients
- 250 g smoked mackerel
- 75 g butter
- 100 red cabbage
- 100 g hispi or other white cabbage
- 3 tbsps olive oil
- 1 tbsps white wine vinegar
- 10 g dill chopped
- 4 rounds sourdough toast
Servings:
Instructions
- Skin the smoked mackerel, break it into small pieces and put them into a bowl. Melt the butter and fold gently into the fish.
- Thinly slice the cabbages. Warm the oil in a shallow pan then add the cabbage and let it cook, tossing occasionally, till wilted and bright in colour.
- Pour in the white wine vinegar, let it sizzle briefly, then season with the chopped dill and some black pepper.
- Toast the bread, spread with some of the buttered mackerel, then add a layer of cabbage. Top with more mackerel and serve immediately.
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