June 27, 2016
1To make the dressing, combine half of the sliced shallots with the capers, oil, vinegar, lemon juice and set aside.
2For the salsa, mix together the tomatoes, the remaining shallots, the parsley and a pinch of salt in a bowl.
3Heat the grill and cook the mackerel fillets skin side first till cooked through.
4While the fish is cooking, toast the bread.
5To construct the dish, pile a spoonful of the salsa onto each slice of toast.
6Cut each mackerel fillet in half and pile the two halves on top of the salsa then drizzle with the dressing.