Only the Most Delicious Honey Mustard Mackerel Avocado Toast

⏱️ Prep: 15 mins | 🔥 Cook: 5 mins | 🥞 Servings: 2 | 🥗 Calories: 550 kcal | ⌛ Total: 20 mins

Welcome to YumsJunction! In this post, I will be telling you guys about only the most delicious Honey Mustard Mackerel Avocado Toast.
Seriously, you guys, this one is so good. I used Lasco Jack Mackerel for this recipe, and let me tell you, this is the ultimate breakfast or snack. The creaminess from the avocado, the crunchy bread, the meaty mackerel soaked in a sweet honey mustard sauce, all finished with a little vinegary kick from a spicy homemade pickle on top.

And if you’re into bold, saucy seafood as much as I am, you’ll also love my Honey Garlic Salmon Rice Bowls, Spicy, Honey, Garlic Butter Shrimp Pasta (Ready in 30 Minutes!), and Baked Salmon with Honey Mustard for easy, flavor-packed meals.

Why You’ll Love This

• The Flavor Combo is Unreal: You get the rich, creamy avocado paired with hearty, meaty mackerel, cut perfectly by a tangy, spicy scotch bonnet pickle.
• It Makes Canned Fish Gourmet: Taking simple pantry staples like canned mackerel and tossing it in a quick, homemade honey mustard vinaigrette completely transforms it.
• Texture Heaven: Crunchy toasted bread, buttery avocado, tender chunks of fish, and crispy pickled onions. Every single bite hits the spot!

If you want to take those sweet, tangy honey-and-seafood flavors into a bigger main dish, definitely check out my Honey Garlic Salmon Rice Bowls or Spicy, Honey, Garlic Butter Shrimp Pasta next.

What You’ll Need

Special Equipment:

• Small mixing bowls
• Wire whisk
• Fine mesh strainer (for the canned mackerel)
• Toaster or skillet (for toasting bread)

For the Spicy Quick Pickle:

• 1/4 cup White vinegar
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/2 small Onion, thinly sliced
• 1 Scallion, thinly sliced
• 1/4 Scotch bonnet pepper, thinly sliced (adjust to your spice preference)
• 1 tsp Whole pimento berries (allspice)

For the Honey Mustard Vinaigrette:

• 1 clove Garlic, shredded or finely grated
• 1 tsp Fresh thyme leaves
• 1 tbsp Honey
• 1 tbsp Mustard (yellow or Dijon)
• 1 tbsp Fresh lime juice
• 3 tbsp Olive oil

For the Toast & Mackerel:

• 1 can (15 oz) Lasco Jack Mackerel (in brine or tomato sauce)
• Water (for rinsing, if using tomato sauce version)
• 1 large Ripe avocado
• 2 large thick slices of Crusty bread (sourdough or hard dough bread)
• Freshly cracked black pepper (to taste)

Let’s Get Cooking!

Prep That Delicious Pickle

This avocado toast gets topped with a delicious quick pickle, so you’re gonna want to get your ingredients together. Start by mixing your sugar, salt, and vinegar in a small bowl. You want to whisk that thoroughly to make sure the salt and sugar dissolve completely.
After that, go in with your sliced scotch bonnet pepper, onions, scallion, and pimento berries (allspice). Keep mixing to make sure everything is incorporated, then set it aside to allow those flavors to really soak while you prep the rest of your toast.
Pro Tip: Make this pickle the day before for an even more intense flavor. Seriously, it makes a difference!

Whisk Up the Honey Mustard Base

Next, get started on the honey mustard vinaigrette. In a separate bowl, add your shredded garlic, fresh thyme, honey, a little bit of mustard, and some lime juice. Whisk that thoroughly so the honey, mustard, and lime juice completely dissolve together.

Emulsify the Dressing (The Trick!)

Now, here is the trick: while you are still whisking that sauce, you’re going to slowly—very slowly—drizzle in your 3 tablespoons of olive oil. Keep adding the oil and keep whisking continuously until you have a smooth, creamy, and thick sauce. Adding it slowly helps the sauce become creamy rather than oily. It’s all about that texture!

Prep the Mackerel

I used the Lasco Jack Mackerel for this recipe. They have one in brine and one in tomato sauce, and you could use either or!
If you are using the mackerel in brine, simply drain it and you’re good to go. If you’re using the mackerel in tomato sauce, strain off the sauce and give the fish a quick little rinse under some water. Then, simply remove the center bones from the fish fillets. Even though they’re completely edible (and full of calcium!), we want to take them out for this recipe.

Marinate the Fish

Flake the cleaned mackerel into nice, big, meaty chunks. Add the chunks directly into the bowl with the honey mustard vinaigrette. Give the mackerel a gentle but thorough stir so it soaks up all those lovely honey mustard flavors, and set it aside.

Let’s Talk Avocado & Toast

Toast your slices of crusty bread until nice and crunchy. When it comes to the avocado, you have a few options. Some people like their avocado sliced nice and thin with a beautiful fan look. Other persons like it crushed and mashed out until it’s nice and creamy to spread on the bread like butter. Either way works perfectly for this recipe!

Build This Toast!

Spread your sliced or mashed avocado evenly over your toasted bread. Take those meaty chunks of mackerel marinated in that delicious honey mustard sauce, and spoon them generously all over the avocado. Top the toast with a spoonful of your pickled onions, scallion, and scotch bonnet mix. Finish with a little sprinkle of freshly cracked black pepper on top of everything. Serve immediately!

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Honey Mustard Mackerel Avocado Toast

Recipe by Sana ReiCourse: Breakfast, SnacksCuisine: Caribbean-FusionDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

550

kcal

Total time

20

minutes

Upgrade your breakfast with this flavor-packed avocado toast! Hearty chunks of canned mackerel are tossed in a creamy, homemade honey mustard vinaigrette and topped with a fiery, tangy scotch bonnet quick-pickle.

Ingredients

• Equipment Needed:

• Small mixing bowls

• Wire whisk

• Fine mesh strainer

• Toaster

• Ingredients:

• 60 ml (1/4 cup) white vinegar

• 4 g (1 tsp) sugar

• 3 g (1/2 tsp) salt

• 1/2 small onion (sliced)

• 1 scallion (sliced)

• 1/4 scotch bonnet pepper (sliced)

• 3 g (1 tsp) pimento berries / whole allspice

• 1 clove garlic (shredded)

• 1 g (1 tsp) fresh thyme leaves

• 21 g (1 tbsp) honey

• 15 g (1 tbsp) mustard

• 15 ml (1 tbsp) fresh lime juice

• 45 ml (3 tbsp) olive oil

• 425 g (1 can / 15 oz) Lasco Jack Mackerel (in brine or tomato sauce)

• 1 large ripe avocado

• 2 large slices crusty bread

• Freshly cracked black pepper (to taste)

Directions

• Whisk the vinegar, sugar, and salt in a small bowl until dissolved. Stir in the onion, scallion, scotch bonnet pepper, and pimento berries. Set aside to pickle.
• In a separate bowl, whisk together the shredded garlic, thyme, honey, mustard, and lime juice until completely combined.
• Slowly drizzle the olive oil into the mustard mixture while whisking continuously until you have a smooth, creamy sauce.
• Drain the canned mackerel (if using the tomato sauce variety, rinse gently with water). Remove the edible bones and flake the fish into large, meaty chunks.
• Toss the flaked mackerel into the honey mustard vinaigrette and stir gently to coat.
• Toast your bread. Slice or mash the avocado and spread it evenly over the toast.
• Top the avocado generously with the marinated mackerel.
• Garnish with the spicy pickled onions and a sprinkle of black pepper. Serve immediately.

Notes

• Storage: The avocado toast is best eaten right away so the bread doesn’t get soggy. However, you can (and should!) make the spicy quick pickle a day in advance for a much deeper, intense flavor! Store the pickle in an airtight jar in the fridge.
• Pro Tip for Creamy Sauce: Do not dump the olive oil into the vinaigrette all at once. Drizzling it slowly while whisking is the secret to getting a thick, creamy sauce instead of a separated, oily one.
• Mackerel Swaps: Lasco Jack Mackerel in brine is easiest here, but the tomato sauce version works just fine! Just make sure you strain the sauce off and give it a quick water rinse so it doesn’t overpower the honey mustard.