top of page
  • Writer's pictureSam

Mackerel Toast

Updated: Aug 26, 2021

This fish toast (recipe link) has quickly become one of my favorites for a quick and healthy lunch, and it’s so beautiful when it all comes together! See:

By now, we all know the benefits of getting omega 3s and 6s, and these fatty acids are highly present in mackerel. So eat your fish! The version presented here is the version I’ve been making recently, though this is one of those versatile, blank-canvas recipes. The key is including something pickled, a creamy base, some greenery, and citrus. There is a lot of room for play here. Ricotta, nut cheese, vegan cream cheese, or neufchatel would work just as well as cream cheese, and the list of pickled vegetables you could use is endless.


2 servings


  • 2 - 4.2 oz tins of Portuguese mackerel (or tinned yellowfin, or sardines)

  • 2 thick slices of sourdough bread (my go-to recipe)

  • 4 tablespoons cream cheese

  • handful of arugula, roughly chopped

  • 1 tablespoon of capers

  • quick pickled red onion or diced raw red onion

  • 1 tablespoon chopped parsley

  • 1 lemon, for zest and optional juice

  • Kosher salt

  • fresh ground pepper


1---Toast the sourdough slices. While they toast, open and drain the tinned mackerel. We buy the kind that is in piripiri sauce, which will include a pepper or two - bonus! If using a kind of tinned fish that includes a vegetable or two, chop them up and set aside.

2---Spread the sourdough with cream cheese. Top with rough chopped arugula, and then add the tinned fish, flaking it into smaller bits as you assemble. It should fit nicely on a generous-sized piece of bread.

3---Garnish. Add the capers and onions to your desire, along with any chopped vegetables that you found in the tin. Sprinkle with parsley and a touch of salt and pepper, and finish by zesting a bit of lemon over each. If you want even more of a lemony kick, squeeze some juice over it as well.

This can also be done as a fish salad by mixing all the ingredients together, except the arugula and some zest, and incorporating the lemon juice - about half a lemon's worth - to get a spreadable consistency. Dress the bread with the chopped arugula (maybe save a bit for garnish), and scoop the mackerel salad on top. YUM. See the yum:

Recent Posts

See All


bottom of page