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. 


  • 1 small
    Red onion
  • 2 sticks
  • 1 handful
    Green olives, sliced
  • 1 tablespoon
    Salted capers
  • 1 tablespoon
  • 1 tin
  • 1 tablespoon
    Cottage cheese
  • 50g
  • 2 slices


  • 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. 

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