Lovely Lunch – Smoked Mackerel On Toast

In order to create the lunch that I wrote about in my previous post  I went shopping and spent the best part of an hour trying to find herring fillet.  Eventually, I had to give up and chose mackerel instead, unsmoked, as I was going to do that myself.  When I got home I decided to double check the recipe and discovered that it was mackerel I was supposed to be using anyway.  Considering the grumpy mood I was in it didn’t help – I’ve always prided myself on being able to memorize my shopping lists – is this a sign of deep middle age, that I need to list all the lists that I need to make?  Depressing.

Anyway, I digress.

It’s been ages since I used my smoker, and the mackerel, smoked for half an hour over oak chips, was gorgeous – I could have quite happily just eaten it on it’s own. Anyway, here is the recipe, fully credited to Nigel Slater, and it made a very generous lunch.  I should have been sociable and invited someone over but …

Smoked Mackerel On Toast

200g smoked mackerel

3 tbsps grated Parmesan plus a little extra

3 tbsps double cream plus a little extra

6 chives

black pepper

2 slices decent bread

 

Put the mackerel in dish and flake with a fork.  Add the Parmesan, double cream, chives and a grind of black pepper and mix.

Lightly toast the bread on both sides.  Pile on the mackerel mix, add a little more Parmesan on top and a little bit more cream.  Put back under the grill for a few minutes until the Parmesan is melted.

Enjoy, with the obligatory glass of white wine!

 

Related articles

• Holy Mackerel Batman! It’s Nigel’s Smoked Mackerel Sandwich! (leavenedheaven.wordpress.com)
• Smoked mackerel and oat fishcakes with horseradish mayonnaise recipe (telegraph.co.uk)
• Mackerel: The Ethically Correct Fish (ecosalon.com)
• My favourite smoked fish salad (nami-nami.blogspot.com)

Sweet Tomato Relish

Image via Wikipedia

Image via Wikipedia

Had an afternoon in the kitchen and decided to try this recipe which I found online a few weeks ago.  It tastes really lovely but I would recommend, when it comes to adding the cane sugar, to do so gradually so that you can get the relish to the desired taste.  I just poured it in and to be honest, as good as it is, I would have added less.  Still, you live and learn.  I’m just waiting for it to cool down and then I’m going to have some with a big piece of Cornish Quartz mature cheddar – one of the best mature cheddars I’ve ever tasted.

So, here is the recipe, mind the sugar!

 

Sweet Tomato Relish

1.3 kgs cherry tomatoes

1 tsp fresh thyme, chopped

pinch of black pepper

125mls olive oil

250g chopped onion, red or white

450mls cider vinegar

25g crushed garlic

3 tsps sea salt

300g raw cane sugar

1 red chilli, chopped

1/2 tsp whole coriander seed

1/2 tsp whole cumin seed

25g tomato purée

 

Roast  the tomatoes with olive oil, thyme and black pepper for 30 minutes at 200°C, Gas Mark 6.

Meanwhile, cook the onion in half the cider vinegar for about 20 minutes, or until soft.

When soft, add the rest of the ingredients, plus the tomatoes.  Bring to the boil then simmer for 20-25 minutes until it reaches a soft consistency.

Related articles

• Recipe: Palomino’s Tomato and Feta Relish (seattletimes.nwsource.com)
• Heirloom Tomatoes Contain Health Benefits and Taste Best Fresh from the Garden (indiancountrytodaymedianetwork.com)
• Slow Burn Hot Pepper Relish (howtofood.net)