Recipe
for :
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Spinach and Mackerel Toasts
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This
recipe for Spinach and Mackerel Toasts has been
reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Great for an aperitif, buffet, tapas party dish . .
.
Ingredients
for Spinach and Mackerel Toasts
2 small tins mackerel fillets in olive oil
1 french style baguette cut in to rounds (make the
cut diagonally to get bigger rounds)
Bunch fresh spinach
2 cloves garlic
 How
to make Spinach and Mackerel Toasts
-
Wash and drain the spinach, peel and finely chop the
garlic.
- Drain
the mackerel of the oil, place onto a plate and roughly
break up the fillets with a fork.
- Heat
a little olive oil in a pan and gently cook the garlic
until it begins to soften, add the spinach and cook
covered for a minute or so. Turn the spinach over
to get a good coating of oil, put the lid back on
and cook for a further minute. Remove from the pan
and drain away any excess liquid.
- Toast
the bread lightly on each side and arrange onto a
large plate.
- Place
a small amount of spinach onto each piece of toast
and then top with the mackerel.
Makes
about 10
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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