Tinned mackerel and tomato toast
Warm fresh tomatoes and tinned mackerel make a quick savoury topping for thick toast. This recipe uses fish packed in oil or brine, not mackerel in tomato sauce.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 2 tins mackerel in oil or brine, about 180g total drained weight
- 250g fresh tomatoes, chopped
- 4 thick slices bread, about 200g
- 1 tsp olive oil
- 2 tsp lemon juice
- Black pepper, to taste
Method
- Choose and drain the fish
Check the tins contain ready-cooked mackerel in oil or brine. Mackerel packed in tomato sauce is not a direct swap: this recipe uses drained fish and adds fresh tomatoes separately. Drain in a sieve and place on a clean plate. Open tins carefully to avoid sharp edges.
- Soften tomatoes
Heat oil in a frying pan over medium heat. Cook tomatoes for 6–8 minutes, stirring, until softened and their juices have reduced slightly.
- Warm the fish
Check the drained mackerel for bones and break into large flakes. Fold into tomatoes and heat gently for 2–3 minutes until hot throughout. Add lemon juice and pepper.
- Check the topping
Stir through the fish gently and check the topping is hot throughout, not cold in the middle of a large flake. Simmer away watery tomato juice before spooning it onto toast.
- Toast and top
Meanwhile toast the bread until crisp. Divide the topping over four slices and serve two per person straight away.
Make it work with what you have
- The tinned fish is already cooked; raw mackerel needs a different method.
- Thick toast supports the topping better than soft thin bread. Serve immediately to retain crunch.