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In Toast Hash Roast Mash: Real Foods for Every Time of the Day, British Chef and Author Dan Doherty offers some “everyday” ideas that are hardly everyday food. It’s a book filled with recipes that combine a just a few things for rambunctious meals. There are flavors, like the Pork and Prune meatballs, that are decidedly British.

Here’s another one, ideal for breakfast or brunch. This is a classic combination: mackerel, beets and horseradish. The pickled beets provide both sweetness and acidity to punctuate the earthiness of mackerel. And, if mackerel is not your favorite — have you ever had it? — well then some smoke trout will work just fine.

Oh, with the ingredients on hand, you can have this dish in about 10 minutes.

For my full review of Toast Hash Roast Mash, here you are.

Smoked Mackerel, Horseradish and Pickled Beets

Yield: serves 2


2 smoked mackerel fillets

1 tablespoon mayonnaise

2 tablespoons horseradish sauce

Olive oil

Sea salt flakes and freshly ground black pepper

2 slices of sourdough bread

2 or more slices of pickled beetroots, very thin

Finely chopped fresh chives, to garnish


Peel the skin off the mackerel and flake the flesh into a bowl with your fingers. Add the mayo and horseradish sauce to the bowl and mix to bind together.

Heat a griddle pan over a medium heat. Drizzle some olive oil on a plate, and lightly dab each slice of bread in the oil on both sides. Season with salt and pepper. When the pan is hot, char the bread on both sides until nicely browned, then place on a serving plate.

Spoon the mackerel-mayo mixture on to the toasts, scatter over the sliced beetroot and finish with a sprinkling of chopped chives. of labneh or yogurt, a scattering of coriander and chile and, if you like, a squeeze of sriracha.

Source: Toast Hash Roast Mash by Dan Doherty [Mitchell Beazley, 2016]