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Spinach and Mackerel Toasts

This recipe for Spinach and Mackerel Toasts has been reproduced courtesy of Orce Serrano Hams -

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

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

Spinach and Mackerel ToastsHow 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

Published with permission of Orce Serrano Hams