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Spicy Mackerel Bruschetta
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.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Additional Time:
(+resting)
Serves:
4
Rating: 
Tags : Spice RecipesBritish Recipes
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.
