Smoked Mackerel

with Chilli Aioli, Toasted Sourdough, Scrambled Eggs & Caramelised Onion. Estimated cost per portion £1.90.
Serves 2


  • 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


  1. Using a nonstick frying pan, sauté the onion in half the butter, stirring frequently until they turn light brown.
  2. Remove to a bowl and reserve.
  3. In a bowl mix the mayo, chili flakes, garlic and juice of half the lemon.
  4. Place the mackerel onto a baking tray and warm under the oven grill, while they are heating, return your pan to the stove.
  5. Whisk the eggs, add the oil to the pan and scramble them in the frying pan.
  6. Toast your bread and spread it with the remaining butter.
  7. 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.

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