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Fishy toast toppers recipe

A slice of wholemeal toast topped with a prawn, mackerel, cucumber and Greek yoghurt mixture

Prep time
15 mins

Cooking time

Super easy


  • 80g smoked mackerel, skinned and flaked
  • 50g cooked prawns, peeled and thawed if frozen
  • 4 tbsp 0% fat Greek yoghurt
  • 3 spring onions, finely chopped
  • 1 tomato, deseeded and chopped
  • 1/4 cucumber - 1/4 finely chopped and 1/4 sliced to serve
  • 1 tbsp lemon zest, finely grated
  • 1 pinch ground black pepper
  • 4 slices wholemeal bread
  • A small handful of watercress, to serve

Add a seasonal twist

Some sliced radish makes a great seasonal addition to the topping!

Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 913kJ / 217kcal
  • 15.1g protein
  • 22.4g carbohydrate of which 4.8g sugars
  • 6.6g fat, of which 1.4g saturates
  • 4.2g fibre
  • 440mg sodium, equivalent to 1.1g salt


Put the mackerel into a bowl and mash with a fork, removing any bones. Add the prawns (chopped if large), yoghurt, spring onions, deseeded tomato, cucumber and lemon zest. Season with a little black pepper and stir everything together.

If using peppered smoked mackerel, you won't need to use any extra pepper in the recipe.


Toast the bread, then spread the fish mixture on top. Serve with cucumber slices and watercress.

Another time, try using smoked trout instead of mackerel.