This recipe is from Chantelle Nicholson, chef/owner of zero waste restaurant All’s Well in Hackney, London.
Ingredients
- 8 slices sourdough crusts on
- 4 fillets smoked mackerel skin removed, flesh roughly chopped
- 4 tbsp capers
- 50 g watercress
- 100 g cheddar grated
- black pepper
- 60 g salted butter
- For the pickled kale stems
- 50 ml white wine vinegar
- 2 tbsp caster sugar
- 4 kale stems sliced
- 4 kale stems sliced
Servings:
Instructions
- Start with the pickled kale stems. Put the vinegar and sugar in a small saucepan, bring to a boil, then remove from the heat and add 50ml cold water. Add the kale stems and leave to steep for at least 20 minutes.
- Meanwhile, heat the oven to 200C (180C fan)/390F/gas 6.
- To assemble the toasties, line up four slices of bread on a chopping board. Lay a quarter of the smoked mackerel on each slice, then top the fish with a tablespoon of capers and a quarter of the pickled kale stems.
- Divide the watercress between the four slices, then cover with the grated cheese and a good grind of black pepper. Top with the remaining slices of sourdough and press down well.
- Heat half the butter in a large, nonstick frying pan over a moderate heat. Once it has melted, lay in two of the toasties, leave to brown gently, then carefully flip over and brown the other side.
- Transfer to a baking tray, then repeat with the remaining butter and toasties.Put the baking tray in the oven for six to eight minutes, until the cheese is bubbling, and serve hot.
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