Smoked mackerel, marrow, horseradish on sourdough toast

Preheat the oven at 180°C

Mix 100g smoked mackerel with 20g sour cream, 1/2 tbsp sambal and a pinch of salt

Bake a marrowbone in the oven during 20 mins, then use a spoon to get the marrow out

Brush some olive oil on 2 slices of sourdough bread, season with sea salt and pepper and toast 10 mins in the hot oven

Spoon the fish over the toast, then the (warm!) marrow, followed by 1/2 tsp grated horseradish and some cress.

(Recipe by the Blendbrothers)

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