Mackerel with Herby Tomato and Shallots Salsa on Toast

by Northern Life

Serves 4MackerelHerbyTomato
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
• Salt
• 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.