Mackerel & beetroot toasts
About £0.71 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Tinned mackerel250g
- Cooked beetroot200g
- Horseradish sauce30g
- Crème fraîche80ml
- Bread4 slices
- Dill10g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Mix the horseradish with the crème fraîche (80ml).
Kitchen note Take the pan off the heat a little before you stir in cream or crème fraîche so it doesn't split.
- Toast the bread (4 slices) and spread with the horseradish cream.
Kitchen note Toast the bread properly, golden, not pale. It holds up better under anything wet.
- Top with chunks of mackerel (250g) and sliced beetroot (200g).
Kitchen note Fish is done when it flakes apart easily and has turned from see-through to opaque. Skin side down first, and leave it until it lets go of the pan by itself.
- Finish with dill (10g) and black pepper.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.