Toast with mackerel

Preheat the oven to 200 ° C. Cut or cut 20 bread rolls out of 10 thin slices of bread with a cutter.

Bake in the oven for about 10 minutes on one side.

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.

Season with freshly ground pepper.

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.