2020-08-13 / test@t
Mackerel on Borodino toast with salsa verde sauce
Ingredients
- 350 g cold smoked mackerel fillet
- 300 g of Borodino bread
- a few feathers on a sibulet
- 1 lemon to serve
- 20 g Dijon mustard
- 80 g salted anchovies
- 100 g capers
- 2 cloves of garlic
- 3 sprigs of parsley, green basil and mint
- 1 tsp lemon juice
- 2 tbsp. l. extra virgin olive oil
- sea salt
STEP-BY-STEP COOKING RECIPE
Step 1
Cut Borodino bread into thin slices and fry on both sides until crisp.
Step 2
Cut the mackerel into slices.
Step 3
Put slices of mackerel on Borodino bread toast, sprinkle with lemon juice, sprinkle with chopped sibulet.
Step 4
Place a little salsa verde sauce on each toast and serve the remaining sauce separately.
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