Ingredients:
- 1 litre of broth
- 1 tablespoon Dijon mustard
- Salt
- Tabasco
- 400g mackerel
- 100g thick sour cream
- 1 tablespoon capers
- 3 sliced pickles
Preparation:
Step 1: Poach the mackerel (using broth and white wine) and let it cool.
Step 2: Flake the fish and mix it with the thick sour cream, Dijon mustard, chopped capers and sliced pickles.
Step 3: Season with salt and add a few dashes of Tabasco sauce.
Step 4: Serve on toast.
Utensils: