Spicy Mackerel Bruschetta is a modern British recipe for a classic snack or light lunch of sourdough toasts served topped with mackerel and cooked cherry tomatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Spicy Mackerel Bruschetta.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
If you love smoked mackerel you'll really enjoy these sourdough toasts topped with mackerel and spicy-sweet cherry tomatoes. This makes a quick light lunch dish or snack.
Ingredients:
1 tbsp olive oil, plus extra for oiling the tray
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
400g (14 oz) tin cherry tomatoes
Pinch of crushed chillies
Pinch of sugar
14g (1/2 oz) fresh flat-leaf parsley, washed and chopped (plus extra leaves to garnish)
finely-grated zest of 1 lemon
juice of 1 lemon
400g (14 oz) whole smoked mackerel fillets
4 slices sourdough boule
Method:
Pour the oil into a pan over a low heat and add the onion. Cook for 6-8 minutes, adding the garlic to the pan for the last minute of cooking.
Add the tomatoes and the crushed chillies and simmer over a low heat for 5-10 minutes, until thickened. Add a pinch of sugar and season to taste. Take off the heat and stir in the parsley and the lemon zest and juice. Set aside.
Pre-heat your grill (broiler) to high. Oil a large baking tray liberally.
Cut each mackerel fillet into 3 at a bias (ie on the diagonal). Arrange skin side up on the oiled baking tray and cook under the hot grill for 3-4 minutes on each side.
Meanwhile, toast the sourdough slices (you could also do this under the grill or in a toaster).
To serve, spoon the tomato sauce over the toasted bread and top with the mackerel fillets. Garnish with extra parsley.
These are great served as a starter for summer barbecues, but just as home at a New Year party.
Click on the image, above to submit to Pinterest.