INGREDIENTS

  • 1 package of mackerel in oil
  • 100 g Robiola cheese
  • 1 lemon
  • Extra virgin olive oil
  • Taggiasca olives
  • Capers

PREPARATION

  1. Drain the mackerel and whisk coarsely. Add the Robiola cheese, a handful of capers and lemon zest. Continue whisking.
  2. Put the cream in the fridge for a few hours, then use it with slices of toast and garnish with the Taggiasca olives.

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