Mackerel with Herby Tomato and Shallots Salsa on Toast
This dish takes ten minutes to prepare, five minutes to cook and serves four people.
Ingredients
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
Salt
8 smoked mackerel fillets
8 slices of sour dough bread
Method
To make the dressing, combine half of the sliced shallots with the capers, oil, vinegar, lemon juice and set aside.
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Hide AdFor 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.