Mackerel with tomato salsa on toast

Mackerel with tomato sals on toast
Serves: 4
  • 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 sourdough bread
  1. To make the dressing, combine half the sliced shallots with the capers, oil, vinegar and lemon juice and set aside.
  2. For the salsa, mix together the tomatoes, the remaining shallots, the parsley and a pinch of salt in a bowl.
  3. Heat the grill and cook the mackerel fillets skin side first until cooked through. While the fish is cooking, toast the bread.
  4. To serve, pile a spoonful of the salsa onto each slice of toast.
  5. Cut each mackerel fillet in half and pile the two halves on top of the salsa then drizzle with the dressing.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.