Crispy Mackerel on Toast

Yields: 4 Servings Difficulty: Easy


0/15 Ingredients
Adjust Servings
  • Rocket Pesto


0/7 Instructions
  • To make the pesto, put all the ingredients except the sesame seeds in a blender and combine until you have a smooth-ish paste. Toast the sesame seeds on a flat, dry tray until golden. Cool and add half of them to the pesto.
  • For the Mackerel first combine the chilli powder and black pepper with the flour.
  • Toast the slices of ciabatta bread and drizzle with some of the rapeseed oil, then set aside.
  • Heat a wok and add the rest of the rapeseed oil. Pat both sides of the mackerel fillets in the flour then place in the hot oil. Cook each fillet for two minutes until crispy, then sprinkle with toasted sesame seeds.
  • Spread some crème fraiche onto each slice of ciabatta and place a piece of crispy mackerel fillets on top.
  • Drizzle with Rocket pesto and a squeeze of lime.
  • Brian’s Tip
  • Pesto will keep for 3 weeks in sealed container refrigerated. Pesto tastes great with pork, chicken, salads and pasta.