Smoky Mackerel & Beet Toast with Herbed Yogurt

Smoky Mackerel & Beet Toast with Herbed Yogurt
AI

Ingredients

  • 2 slices hearty bread (sourdough or ciabatta)
  • 100 g smoked mackerel fillets (or canned smoked mackerel in oil)
  • 1 small cooked beetroot (≈100 g), thinly sliced
  • ½ ripe avocado, mashed
  • 80 g Greek yogurt
  • ½ lemon (zest + 1–2 tsp juice)
  • a handful arugula (rocket) ≈20 g
  • 1 small spring onion, thinly sliced
  • olive oil, salt, pepper

Steps

  1. Toast the bread: heat a dry pan over medium or use a toaster until golden and slightly crisp (2–3 minutes).
  2. Make the herbed yogurt: in a small bowl mix Greek yogurt with lemon zest, 1 tsp lemon juice, a drizzle (≈1 tsp) olive oil, a pinch of salt and black pepper. Stir until smooth.
  3. Prep avocado & mackerel: mash the avocado with a pinch of salt and the remaining lemon juice. Flake the smoked mackerel into bite-sized pieces with a fork (if canned in oil, drain but reserve a little oil).
  4. Assemble toasts: spread mashed avocado evenly over each toast. Arrange beet slices on top, then scatter flaked mackerel and spring onion.
  5. Finish & serve: spoon streaks of the herbed yogurt over each toast, top with arugula, a drizzle of reserved mackerel oil or olive oil, and a grind of black pepper. Serve immediately.
  6. Hostel Hack: use the warm pan from toasting to briefly flash the mackerel (30–60 sec each side) for a crisp edge — no extra dish needed. Save empty glass jars to mix and store the yogurt dressing for tomorrow.