Smoked Mackerel and Quick-Pickled Shallot Toasts

deliciousmagazine.co.uk

Vicki

2 small banana shallots, finely sliced into rings

120ml red wine vinegar

3 tbsp caster sugar, plus extra

2 tsp salt

About 4 thin sourdough bread slices, cut into 16 to 20 squares

250g smoked mackerel fillets, skin removed

1½ tbsp grated hot horseradish, fresh or from a jar (we like English Provender, from larger supermarkets and good delis)

5 tbsp crème fraîch

½ garlic clove, crushed

Directions at deliciousmagazine.co.uk

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