White Bean and Mackerel Toast

White Bean and Mackerel Toast

Smoky mackerel and creamy white beans mashed onto crusty toast with lemon and herbs.

Total 15 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Fish, Wheat

Canned mackerel is flaked into lemony mashed white beans, then piled onto garlic-rubbed toast for a quick, protein-rich snack or light lunch. The combination delivers a rustic, Mediterranean-leaning flavor with minimal cooking, making it suited to busy weeknights or casual appetizers.

Ingredients

  • 1 can cannellini beans, drained and rinsed (15 ounces)
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 clove garlic, halved (for rubbing toast)
  • 2 tins smoked mackerel fillets, drained and flaked (3.5 ounces each)
  • 4 slices crusty sourdough bread
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes
  • salt, to taste
  • black pepper, to taste

Method

  1. In a medium bowl, mash the cannellini beans with a fork until mostly smooth, leaving some texture.

  2. Stir in the olive oil, lemon juice, and minced garlic until combined. Season with salt and black pepper to taste.

  3. Gently fold the flaked smoked mackerel into the bean mixture, keeping some larger flakes intact.

  4. Toast the bread slices in a toaster or under a broiler until golden and crisp, about 3 minutes.

  5. While the toast is still warm, rub the cut side of the halved garlic clove over one side of each slice.

  6. Spoon the mackerel and white bean mixture generously onto each slice of toast.

  7. Top with lemon zest, chopped parsley, and red pepper flakes. Drizzle with a little additional olive oil and serve immediately.

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    White Bean and Mackerel Toast

    Canned mackerel is flaked into lemony mashed white beans, then piled onto garlic-rubbed toast for a quick, protein-rich snack or light lunch. The combination delivers a rustic, Mediterranean-leaning flavor with minimal cooking, making it suited to busy weeknights or casual appetizers.

    15 min 4 servings 310 cal

    Ingredients

    • 1 can cannellini beans, drained and rinsed (15 ounces)
    • 2 tablespoons olive oil, plus more for drizzling
    • 1 tablespoon lemon juice
    • 1 clove garlic, minced
    • 1 clove garlic, halved (for rubbing toast)
    • 2 tins smoked mackerel fillets, drained and flaked (3.5 ounces each)
    • 4 slices crusty sourdough bread
    • 1 tablespoon fresh parsley, chopped
    • 1/2 teaspoon lemon zest
    • 1/4 teaspoon red pepper flakes
    • salt, to taste
    • black pepper, to taste

    Method

    1. 1

      In a medium bowl, mash the cannellini beans with a fork until mostly smooth, leaving some texture.

    2. 2

      Stir in the olive oil, lemon juice, and minced garlic until combined. Season with salt and black pepper to taste.

    3. 3

      Gently fold the flaked smoked mackerel into the bean mixture, keeping some larger flakes intact.

    4. 4

      Toast the bread slices in a toaster or under a broiler until golden and crisp, about 3 minutes.

    5. 5

      While the toast is still warm, rub the cut side of the halved garlic clove over one side of each slice.

    6. 6

      Spoon the mackerel and white bean mixture generously onto each slice of toast.

    7. 7

      Top with lemon zest, chopped parsley, and red pepper flakes. Drizzle with a little additional olive oil and serve immediately.