|
 Spinach
and Mackerel Toasts
Great
for an aperitif, buffet, tapas party dish . . .
You
will need:
2
small tins mackerel fillets in olive oil
1 french style baguette cut in to rounds (make the cut diagonally
to get bigger rounds)
Bunch fresh spinach
2 cloves garlic
Method
-
Wash and drain the spinach, peel and finely chop the garlic.
- Drain
the mackerel of the oil, place onto a plate and roughly break
up the fillets with a fork.
- Heat
a little olive oil in a pan and gently cook the garlic until
it begins to soften, add the spinach and cook covered for a
minute or so. Turn the spinach over to get a good coating of
oil, put the lid back on and cook for a further minute. Remove
from the pan and drain away any excess liquid.
- Toast
the bread lightly on each side and arrange onto a large plate.
- Place
a small amount of spinach onto each piece of toast and then
top with the mackerel.
Makes
about 10
| |
| Discover
Spanish Ceramics |
|
|
