Crispy Mackerel Toastie with Cucumber, Apple & Dill Cream

Ingredients

• 4sourdough bread — sturdy slices
• 150 gsmoked mackerel fillet — skinless and boneless
• 60 gyoung cheese — grated
• 0.5apple — tart
• 0.3cucumber
• 2spring onion
• 75 gGreek yogurt
• 10 gdill — fresh
• 1 tspDijon mustard
• 0.5lemon
• 10 gbutter
• black pepper
• salt — small pinch

Method

1. 1

   Check the mackerel for bones and pull into coarse pieces.

2. 2

   Cut the apple with its skin into very thin strips.

3. 3

   Slice the cucumber thinly and pat very dry.

4. 4

   Slice the spring onions into thin rings.

5. 5

   Finely chop 8 g dill and mix with Greek yogurt, Dijon mustard, 1 tsp lemon juice, black pepper, and a small pinch of salt if desired.

6. 6

   Spread a thin layer of the dill cream on two slices of sourdough bread.

7. 7

   Distribute mackerel, apple, and spring onion over them.

8. 8

   Spread the young cheese over them and add black pepper.

9. 9

   Cover with the remaining slices of bread and spread a thin layer of butter on the outsides.

10. 10

    Cook for 3–4 minutes per side over low to medium heat until the bread is crispy and the cheese is melted.

11. 11

    Let rest for 1 minute and carefully open the toasties.

12. 12

    Distribute the patted-dry cucumber in between and add a little more dill cream if desired.

13. 13

    Close the toasties, cut diagonally in half, and finish with the remaining dill.