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This recipe showcases the ease and versatility of cooking with tinned seafood.
A delicious blend of the finest Brixham Bay mackerel, creamy cheese and fresh herbs makes a flavoursome topping for your favourite toast. It's a fresh, tasty lunch in minutes.
Start by preparing your herbs and vegetables. Finely chop the red onion, celery and dill. Add them to a mixing bowl along with the chopped capers.
Add the contents of a drained tin of mackerel and the cream cheese then mix together thoroughly. Crumble in the feta and give one final stir.
Serve on top of a slice of toasted bread.
