Name: Savory Toast
Ingredients: 1 slice of buttered toast; 1 bloater (smoked herring); Fried parsley

Savory Toast

Ingredients

1 slice of buttered toast
1 bloater (smoked herring)
Fried parsley

Directions

Prepare the fish

Pour boiling water over the bloater and let it stand for a few minutes.
Broil the bloater for about ten minutes over low heat.

Assemble and serve

Remove the bones from the fish, break it up, and place it on the toast.
Garnish with fried parsley and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bloater (smoked herring): Provides the main smoky, savoury flavour and the flaky texture of the topping.
Buttered toast: Acts as the base that holds the fish and soaks up its juices and butter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.