Smoked mackerel-in-a-minute tartines

Smoked mackerel-in-a-minute tartines

Anjum's Quick & Easy Indian
Cooking time
10 mins
Lisa Linder

This is a dead fast, light meal that delivers well above its effort quotient on flavour and texture. I like to use dark rye bread as it works with the smokiness of the fish and the creaminess of the crème fraîche, but use whichever bread you like, as long as it is robust so that it will retain its structure. The pomegranate seeds add a lovely fresh astringency that complements the fish, but you can leave them out if you prefer.

For the pickled cucumber


Quantity Ingredient
2 tablespoons white wine vinegar
1/2 teaspoon caster sugar
1/4 teaspoon coriander seeds, lightly crushed
pinch salt
5cm cucumber, halved lengthways, deseeded and julienned

For the tartines

Quantity Ingredient
small handful coriander leaves, chopped
1 small spring onion, finely chopped
1/4-1/2 small indian green ‘finger’ chilli, finely chopped
4 tablespoons creme fraiche
freshly ground black pepper
2 slices rye bread or other
2 smoked mackerel fillets
handful pomegranate seeds


  1. Start with the pickled cucumber. Mix together all the ingredients except the cucumber, until the sugar has dissolved, then mix in the cucumber. Leave for 15 minutes, for the flavours to come together and the cucumber to pickle lightly.
  2. Now for the tartines. Mix the coriander, spring onion and chilli into the crème fraîche along with a little seasoning. Dollop half of this mixture on each slice of bread, spreading it thickly and evenly.
  3. Remove the skin and roughly flake the flesh of the fish into large chunks and place evenly on the crème fraîche. Drain the cucumber and scatter it over the fish. Do the same with the pomegranate seeds, then serve.
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