Day 5 : Smoked Mackerel on Toast with Arugula and Spinach

Serves: 4

Temperature: Toaster (light)


  • 1 garlic clove crushed
  • 2 tablespoons pine nuts (or unsalted pumpkin seeds)
  • 4 tablespoons roughly chopped flat leaf parsely
  • 1 tablespoon plus one teaspoon lemon juice
  • 4 tablespoons of olive oil
  • 20 mini tomatoes, halved
  • 4 large thick sliced of whole wheat bread
  • Approximately ½ cup of arugula leaves and ½ cup of baby spinach leaves (pre-washed)
  • 4 ''J Willy Krauch'' smoked mackerel fillets (slightly warmed)
  • Sea salt and pepper to taste


  1. Put the garlic in a food processor or blender with the pine nuts and parsley, and blend to a rough puree. Add the lemon juice, olive oil and salt and pepper to taste and blend to make a pesto.
  2. Cut the mini tomatoes in half and place in bowl. Season with salt and pepper and toss in bowl with a small amount of the olive oil.
  3. Place tomatoes on a baking sheet and cook under a pre-heated grill and cook until tomatoes are soft and lightly charred.
  4. Toast slices of bread until golden brown and arrange on individual plates.
  5. Cut each mackerel fillet into four slices (cut on diagonal), carefully checking for bones at this stage. Do not use tail and rough ends of each fillet.
  6. Cover the toast with the arugula and baby spinach leaves and place four pieces of the warmed, ''J Willy Krauch'' smoked mackerel fillet on top so that the greens wilt.
  7. Arrange an even amount of the roasted tomatoes over each and spread pesto evenly over this.
  8. Serve while still warm.

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Great Flavour from an Old Company

Max Krauch arrives at J. Willy Krauch & Sons Ltd. at 3 a.m. most days. It's still hours before daybreak, but Max wants to get in to work early. Just to check on things.  "I like to take my time to see how everything is going and get ready for the day...


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