Posh mackerel and coriander on toast

Posh mackerel and coriander on toast

By
From
The Herb & Flower Cookbook
Serves
1
Cooking time
10 mins

On testing this recipe I bought twice as many ingredients as I’d need, just in case. This turned out to be lucky, as I wolfed the first plate down in seconds and quickly made the same again. It has been my go-to speedy lunch and get-home-late dinner ever since. The tomatoes taste fresh and syrupy and the fish is salty and rich. There really is nothing much to it, almost embarrassingly simple.

Ingredients

Quantity Ingredient
150g cherry tomatoes, halved
1 tablespoon olive oil
black pepper
1 teaspoon balsamic vinegar
1 smoked mackerel fillet, flaked
1 tablespoon coriander, chopped
1 slice granary bread, for serving
butter, for spreading

Method

  1. Place the tomatoes in a small saucepan with the oil and a really good grind of black pepper. Set the pan over a low heat and stir occasionally, letting the tomatoes fry for about 5 minutes.
  2. Once the tomatoes start to split open, add the balsamic vinegar and turn the heat up, allowing everything to bubble for 2–3 minutes until it all looks like a nice thick sauce. Chuck the mackerel into the pan with the coriander, stirring everything together for 1 minute. Meanwhile, toast and butter the bread.
  3. Spoon the tomato and mackerel mixture on top of the hot buttered toast and eat immediately.

Substitute the coriander with...

  • Oregano, basil or sage.
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