Mackerel and tomatoes on toast

Mackerel and tomatoes on toast

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

A great snack or summery starter. Use a selection of home-grown tomato varieties and cook the mackerel as for my fish house salad.

Ingredients

Quantity Ingredient
200g mixed tomatoes
4 medium mackerel fillets, cooked
or 8 small mackerel fillets, cooked
sea salt
freshly ground black pepper
4 slices brown or white bloomer-type bread
small herb leaves, (optional)
or small salad leaves, (optional)

Method

  1. Turn the oven to its lowest setting (with the fan on). Halve small tomatoes; cut large ones into wedges. Lay on a baking tray and dry in the oven for 6–7 hours or overnight until they’ve lost about a third of their weight. Ovens vary, so check after a few hours.
  2. Break the mackerel into pieces and gently mix with some of their oily cooking liquor and the tomatoes. Season to taste. Toast the bread on both sides. Top with the mackerel and tomato mixture and scatter over the herb or salad leaves, if using.
Tags:
Hix Oyster & Chop House
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