Mackerel on toast with pickles and horseradish sauce
4 servings
10 minutes
Mackerel on toast with pickles and horseradish sauce is a harmonious combination of tender fish, spicy horseradish, and crispy bread. Italian cuisine is known for its simple yet refined flavors, and this recipe is a vivid example of its mastery. Pickles add a refreshing tang, while crème fraîche with mustard and horseradish gives the dish a distinctive character. The fried mackerel is juicy and aromatic, complemented by the subtle sweetness of red onion. It’s perfect as an exquisite appetizer or light dinner, especially paired with a glass of white wine. This dish embodies the balance of simplicity and gastronomic pleasure, making it versatile for various occasions—from friendly gatherings to romantic evenings.
1
Thinly slice the cucumber with a mandoline and transfer it to a sieve. Generously sprinkle with salt and mix. Leave for 0.5 hours. Then rinse well under cold water and dry, gently squeezing.
- Cucumbers: 0.5 piece
- Salt: to taste
2
In a small bowl, mix horseradish with crème fraîche and mustard.
- Grated horseradish: 4 tablespoons
- Creme fraiche: 2 tablespoons
- Mustard powder: 2 teaspoons
3
Salt and pepper the fish.
- Salt: to taste
- Freshly ground black pepper: to taste
4
Melt a small piece of butter in a pan and add the fish. Fry for 4-5 minutes until the fish is cooked.
- Butter: 1 piece
- Mackerel fillet: 4 pieces
5
Toast the bread in the toaster. Slice the red onion thinly.
- White bread: 4 pieces
- Red onion: 1 head
6
On the toast, place some cucumbers, then add fish on top, followed by a small amount of horseradish sauce, and then some red onion. Drizzle with lemon juice.
- Cucumbers: 0.5 piece
- Mackerel fillet: 4 pieces
- Grated horseradish: 4 tablespoons
- Red onion: 1 head
- Lemon: 0.5 piece
