Smoked Mackerel
with Chilli Aioli, Toasted Sourdough, Scrambled Eggs & Caramelised Onion. Estimated cost per portion £1.90.
Serves
2
Ingredients
- 2 smoked mackerel fillets
- 2 large eggs
- 1 white onion
- 2 tbls mayonnaise
- 1 tsp garlic purée
- 1 tsp chili flakes
- 2 slices of bread / sourdough bread
- 1 tbls salted butter
- 1/2 lemon
- Olive oil to cook the eggs
- Parsley to garnish
- Salt and pepper to taste
Method
- Using a nonstick frying pan, sauté the onion in half the butter, stirring frequently until they turn light brown.
- Remove to a bowl and reserve.
- In a bowl mix the mayo, chili flakes, garlic and juice of half the lemon.
- Place the mackerel onto a baking tray and warm under the oven grill, while they are heating, return your pan to the stove.
- Whisk the eggs, add the oil to the pan and scramble them in the frying pan.
- Toast your bread and spread it with the remaining butter.
- Add a scoop of the aioli to the centre of the plate and nestle the warm mackerel in it, add the eggs to the plate and top with the onions.
