This article was written for Annabel & Grace, which is now part of Rest Less.
MACKEREL SALAD (serves 2)
2 fresh mackerel fillets
2 rashers smoked streaky bacon
handful of black olives
4 anchovy fillets (thinly sliced)
Little gem lettuce (or another crisp type of leaf such as Romaine)
3 hard boiled eggs
I tsp Dijon mustard
2 tbsp extra virgin olive oil
1 tbsp apple balsamic vinegar
salt and freshly ground pepper
The dressing can be made in larger quantities – apply a 2:1 ratio with the oil and vinegar, 2 parts oil to 1 part vinegar.
Preheat the oven to 200 degrees C/gas mark 6.
Heat a little olive oil in a frying pan (it must be able to go into the oven) and once hot, press the mackerel fillets firmly down into the oil, skin side down. Try not to allow the mackerel to curl up. Fry until the skin takes on a bit of colour, then turn and place in the oven for 10mins whilst you assemble the rest of the ingredients.
Cut the bacon into small lardons and fry until crispy. Assemble the lettuce, olives, anchovies and add the crispy bacon bits. Then slice the hard boiled eggs into four and add to the bowl.
In a small ramekin (or salad dressing shaker), add all the vinaigrette ingredients and stir with a fork (or shake if using salad dressing shaker) until the oil emulsifies and the dressing begins to thicken.
Remove the mackerel from the oven and cut each fillet into three. Add to the bowl and pour over the dressing.
Serve with a little toasted baguette for added Frenchness – sunshine in under 15mins!