Sunday, September 6, 2009

Mackerel on rye bread

Ingredients (makes lots of portions)
1 x 120g can of mackerel in olive oil with pickles, drained and rinsed
25g room temperature butter
2 teaspoons of the tiny capers
rye bread to serve

  • Drain and rinse the can of mackerel and put it in a bowl.
  • Add the butter and capers and mash together (or use a food processor)
  • Spread onto rye bread.

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