Smoked Mackerel Toast with Whipped Dill Shallot Butter
1 tin Fishwife smoked mackerel
2 pieces of bread, toasted
½ cup unsalted butter, at room temp
1½ tablespoons minced shallot (from one very small shallot)
1 tablespoon finely chopped dill, plus a few whole sprigs for garnish
Zest of one small lemon
A pinch each sea salt and black pepper
Combine the butter, shallot, dill, lemon zest, and salt and pepper in a bowl. Mix with an electric hand mixer, or in a kitchenaid, till the butter is light and airy and all of the ingredients have fully incorporated.
Lather a generous smear of this flavorful whipped butter onto your toasted bread. Make sure that your toast has sufficiently cooled before lathering on the butter, otherwise it will melt upon contact and you won’t get to taste the lusciousness of its texture.
Layer on the tinned mackerel, and garnish with a couple sprigs of fresh dill.