Smoked Mackerel on Toast with Citrus Pearls and Pickled Cucumber
This recipe has to be one of my favourites - fresh, light, creamy and smoky! It's a love letter to our Citrus Balsamic, that pairs so well with fish and shellfish. When used to pickle, it gives the cucumber a sweet acidity, with zesty flavour notes.
You could have this dish for breakfast, lunch, or a quick, light dinner. Baked bread is smothered in Boursin, topped with fresh smoked mackerel, pickled cucumber and garnished with fragrant dill and our favourite citrus pearl bursts.
This will definitely become a regular for our summer menu!
Serves 3 as a light lunch
Prep time - 30 mins
Ingredients:
- 2/3 slices of sourdough
- Cream cheese or Boursin to spread
- 1 tbsp of olive oil
- A sprinkling of salt
- 1 side of Smoked Mackerel
- 1tbsp of capers
- 2 tsp of Citrus Pearl Bursts
- Dill to garnish
For the pickled cucumber:
- Half a cucumber, thinly sliced
- 100ml of Citrus Infused White Balsamic
- A few peppercorns
- 1 bay leaf
1. Heat the oven to 180C/160C fan/ gas mark 4. Drizzle olive oil and a sprinkling of salt over the sliced bread and place in the oven for 15 mins until the bread is a nice golden colour and crispy on both sides
2. To make the pickled cucumber, pour the vinegar into a pan, add the peppercorns, sliced cucumber and bay leaf, and bring to a simmer. After 1 min, remove from the heat. Allow to cool before storing in a sterilised sealed jar.
3. Take the baked bread and once cooled, spread with cream cheese or Boursin. Slice the mackerel into smaller chunks and add top the bread along with capers, fresh dill, Balsamic Pearls and pickled cucumber.
4. Enjoy!