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Toast with mackerel
Toasted bread with rillette of mackerel, tarragon and mayonnaise.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut or cut 20 bread rolls out of 10 thin slices of bread with a cutter.
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Bake in the oven for about 10 minutes on one side.
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In the meantime, cut the leaves of the tarragon finely and keep some aside for garnishing. With a fork, prick the tarragon and mayonnaise through the mackerel fillet.
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Season with freshly ground pepper.
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Cut the pickles 2 times in length, but do not cut through. Divide the mackerel on the toast and garnish with the pickles and some tarragon.
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Nutrition
85Calories
Sodium5% DV125mg
Fat8% DV5g
Protein6% DV3g
Carbs2% DV7g
Fiber4% DV1g
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