Mackerel salad for on toast

Deepblue mackerel fillets in sunflower oil

Hard boil the eggs for 6 minutes and let them cool off. Once they are cold, peel them and separate the yolk from the egg white. Cut the mackerel into small pieces and mix in a bowl with the yolk, dill, mayonnaise, crème fraiche. Flavour with salt and pepper.

Spread the mix on a piece of toast and sprinkle with fresh dill. Finish with a slice of cucumber.

Serving tip: if you don’t want to use toast, you can also fill the left over eggs with this mix. A great appetiser!

  • 5-6 persons
  • 15 minutes
  • 1 can of 125g Deepblue mackerel fillets in sunflower oil
  • 30g mayonnaise
  • 30g crème fraiche
  • 4 eggs
  • A few twigs of fresh dill
  • Cucumber as garnishing
  • Toast