Cook the Book: Smoked Mackerel on Toast

Name: Cook the Book: Smoked Mackerel on Toast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 20 slices 20 thin slices baguette, toasted; 6 servings Freshly ground black pepper; 1 Tbsp thinly sliced chives; 6 Tbsps crème fraiche; 59 milliliters extra virgin olive oil; 1 clove garlic; 6 servings Sea Salt; 227 grams smoked mackerel or trout fillets, skinned; 198 grams medium white potato (about , peeled

You can never have too many main course recipes, so give Cook the Book: Smoked Mackerel on Toast If you have baguette, trout fillets, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place the potato and garlic clove in a small saucepan, cover with water, season with salt, and bring to a boil. Reduce the heat and simmer until the potato is very soft, about 20 minutes.

Ingredients you will need

Whole Garlic Cloves

Potato

Water

Salt

Equipment you will use

Sauce Pan

Drain, reserving 1 cup of the liquid.

Mash the potato in a bowl with a potato masher while it is still warm.

Ingredients you will need

Potato

Equipment you will use

Potato Masher

Bowl

Add the mackerel and oil and mix with the potato masher or a fork until smooth and loose enough to spread. Thin as needed with the reserved potato water.

Ingredients you will need

Mackerel

Potato

Spread

Water

Cooking Oil

Equipment you will use

Potato Masher

Add the crème fraiche and season with pepper. Taste, and adjust the seasoning if necessary. Stir in the chives.

Ingredients you will need

Creme Fraiche

Seasoning

Chives

Pepper

Spread on toasts and serve.

Ingredients you will need

Spread

Equipment

Sauce Pan

Potato Masher

Bowl

Ingredients

Servings:

20slices

20 thin slices baguette, toasted 6servings

Freshly ground black pepper 1Tbsp

thinly sliced chives 6Tbsps

crème fraiche 59milliliters

extra virgin olive oil 1clove

garlic 6servings

Sea Salt 227grams

smoked mackerel or trout fillets, skinned 198grams

medium white potato (about , peeled

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.