Name: Layered mackerel and lentil hummus with cucumber cream (Milhojas de lomo de caballa con humus de lentejas y crema de pepiño)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 4 mackerel fillets, halved lengthwise; Extra virgin olive oil; 2 tablespoons sunflower oil; Mint leaves, to garnish; ¾ cup (5½ oz/150 g) cooked green lentils; 3 mint leaves, plus more to garnish; 2 tablespoons ground cumin; Juice of ½ lemon; 1 tablespoon toasted sesame seeds; 1 teaspoon salt; 1 cucumber, peeled and diced; ½ clove garlic, chopped; 2 tablespoons mild extra virgin olive oil; 3 tablespoons plain yogurt; 1 clove garlic, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

This is like a club sandwich of lentil hummus and mackerel, drizzled in a gently perfumed cucumber cream, perfect on a hot summer’s day. Serve as an appetizer or tapa with a glass of fino sherry.

Ingredients

Extra virgin olive oil
4 mackerel fillets, halved lengthwise
Mint leaves, to garnish

Europe
Spain
Jerez de la Frontera
Sandwich
Fish course
Starter
Pescatarian
Summer
Gluten-free
Mediterranean

Method

To make the hummus, combine all the ingredients and purée using a food processor or immersion blender. Set aside in the refrigerator.

Next, make the cucumber cream. Combine the yogurt, cucumber, garlic, and mint and purée using a food processor or immersion blender. With the machine running, slowly add the oil in a trickle to make an emulsion. Place in the refrigerator.

In a fry

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