There is so much you can do with mackerel, whether fresh or smoked it is one of the most underrated seafood treasures we have. And it doesn't harm that it is super irch in omega3 fatty acids, vitamin B and selenium.
Here is a super simple treat for the weekend. No mess or fuss and no need to dirty any pans.
Preparation time: 10 minutes
Cooking time: 5 minutes
- 6 shallots, peeled and sliced finely
- 1 tbsp capers
- 1 tbsp olive oil
- 2 tsp red wine vinegar
- 1 tsp lemon juice
- 4 tomatoes, chopped
- Small bunch parsley, chopped
- 8 smoked mackerel fillets
- 8 slices of sour dough bread
To make the dressing, combine half of the sliced shallots with the capers, oil, vinegar, lemon juice and set aside.
For the salsa, mix together the tomatoes, the remaining shallots, the parsley and a pinch of salt in a bowl.
Heat the grill and cook the mackerel fillets skin side first till cooked through. While the fish is cooking, toast the bread.
To construct the dish, pile a spoonful of the salsa onto each slice of toast. Cut each mackerel fillet in half and pile the two halves on top of the salsa then drizzle with the dressing.Last modified: April 20, 2018