June 27, 2016
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 8 slices of sour dough bread
1To make the dressing, combine half of
the sliced shallots with the capers, oil,
vinegar, lemon juice and set aside.
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.
the dish, pile a spoonful of the salsa
onto each slice of toast.
mackerel fillet in half and pile the two
halves on top of the salsa then drizzle
with the dressing.
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