Sunday, 25 January 2009

Smoked Mackerel on Toast

Phew! The cooking marathon over the weekend which saw me prepare no less than four Nigel recipes has ended with these rich little numbers. I splashed out on exemplary ingredients for this tasty little supper - Gail's rosemary and potato sourdough bread, toasted, (from Ocado) and smoked mackerel from the Port of Lancaster Smokehouse. The recipe called for about 200g of flaked, skinned smoked mackerel, mixed with three tablespoons each of cream and grated Parmesan. Stir through some chopped chives, and spread on the toast with a little more cheese on top. Grill till bubbling and golden. I told you it was rich! Stop licking the screen.

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