Bread with a quick mackerel pate
Bread with mackerel, chives, lettuce and lemon.
Grate the yellow skin of the lemon and squeeze out the fruit.
Drain the mackerel fillets.
Put 2 tsp lemon zest, 1 tbsp lemon juice, the mackerel fillets and the dairy spread in a high beaker and puree with the hand blender into a coarse pâté.
Heat the oil in a large frying pan and toast the slices of bread in 5 min. Golden brown and crunchy.
Turn halfway. Meanwhile cut the chives coarsely.
Serve the slices of bread generously with the butter lettuce. Divide the mackerel paste over it. Garnish with the chives.
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