Cook The Book: Smoked Mackerel On Toast

1. 1

   Place the potato and garlic clove in a small saucepan, cover with water, season with salt, and bring to a boil. Reduce the heat and simmer until the potato is very soft, about 20 minutes. Drain, reserving 1 cup of the liquid.

2. 2

   Mash the potato in a bowl with a potato masher while it is still warm. Add the mackerel and oil and mix with the potato masher or a fork until smooth and loose enough to spread. Thin as needed with the reserved potato water. Add the creme fraiche and season with pepper. Taste, and adjust the seasoning if necessary. Stir in the chives. Spread on toasts and serve.

* Per serving · 4 servings · Values may vary.

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