Spiced mackerel on toast with beetroot salsa

Method 1

Ingredients

250g pack beetroot (not in vinegar), diced

1 eating apple, cut into wedges then thinly sliced

1 small red onion, finely sliced

juice ½ lemon

1 tbsp olive oil, plus extra for drizzling

1 tsp cumin seed

small bunch coriander, leaves roughly chopped

For the fish

4 mackerel fillets, halved widthways

1 tsp curry powder

4 slices sourdough bread or ciabatta

STEP 1

Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.

STEP 2

Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won’t need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.

Method 2

Ingredients:

- 4 mackerel fillets

- 4 slices of bread

- 2 large beetroots, peeled and diced

- 1 small red onion, finely chopped

- 1 red chili, finely chopped

- 1 clove of garlic, minced

- 2 tablespoons of olive oil

- 1 tablespoon of lemon juice

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Place the mackerel fillets on a baking tray and season with salt, pepper, and your choice of spices (such as paprika or cumin).

3. Bake the mackerel in the preheated oven for 10-15 minutes, or until cooked through and flaky.

4. While the mackerel is baking, prepare the beetroot salsa. In a bowl, combine the diced beetroot, red onion, chili, garlic, olive oil, lemon juice, salt, and pepper. Mix well to combine.

5. Toast the bread slices until golden and crispy.

6. To serve, place a slice of toasted bread on a plate, top with a mackerel fillet, and spoon the beetroot salsa over the fish. Garnish with fresh parsley and serve hot. Enjoy your spiced mackerel on toast with beetroot salsa!

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