4
Easy
By Mark Hix
Published 2010
A great snack or summery starter. Use a selection of home-grown tomato varieties and cook the mackerel as for my Fish house salad.
Turn the oven to its lowest setting (with the fan on). Halve small tomatoes; cut large ones into wedges. Lay on a baking tray and dry in the oven for 6-7 hours or overnight until they’ve lost about a third of their weight. Ovens vary so check after a few hours.
Break the mackerel into pieces and gently mix with some of their oily cooking liquor and the tomatoes. Season to taste. Toast t
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