0

items in your basket

total basket value
Your Basket
Continue Shopping

ENJOY 15% OFF WHEN YOU JOIN OUR MAILING LIST

SMOKED MACKEREL COCKTAIL TOASTS

Original and tasty cocktail toasts made with Ermesenda cheese and smoked mackerel.

Ermesenda is available from our Balham and Borough Market shops.
READY IN

15 minutes

COOKING TIME

10 minutes

PREP TIME

5 minutes

SERVES

32 bites

ingredients

  • 4 slices wholegrain bread (“sandwich size” slices), toasted
  • 2 tsp chopped chives, plus more for a garnish
  • 1 tbsp Dijon mustard
  • 1 tin x 100g Nardin smoked mackerel fillets
IN STOCK
  • 100g Ermesenda cheese, grated

METHOD

  1. Toast the bread and cut off the crusts.
  2. Pound the chives in a mortar and pestle then add the mustard and combine.
  3. Spread toasts with mustard mixture then cover with the grated cheese.
  4. Toast under a hot grill until the cheese just starts to bubble and brown.
  5. While the toasts are still hot from the grill, lay on the mackerel fillets.
  6. Cut each toast into 8 small bites and garnish with chives.

ingredients

  • 4 slices wholegrain bread (“sandwich size” slices), toasted
  • 2 tsp chopped chives, plus more for a garnish
  • 1 tbsp Dijon mustard
  • 1 tin x 100g Nardin smoked mackerel fillets
IN STOCK
  • 100g Ermesenda cheese, grated

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top