Seasonal Recipe: Smoked Mackerel Panzanella

Smoked Mackerel Panzanella

Perfect to make a park picnic or weekend lunch that extra bit special.

(serves 6)

 

15 Heritage Tomatoes, difference shapes, colours and sizes

2 Red Onions

2 tbsp Belazu Riesling Vinegar

2 tbsp Lilliput mini capers, drained and rinsed

1 Pack Basil

1 Small Tin Piquillo Peppers, drained and sliced

3 x Smoked Mackerel Fillets, skin and blood line removed and flaked into large pieces.

2 tbsp Extra Virgin Olive Oil

 

  • Pre-heat the oven to 180C Fan.
  • Peel and cut the red onions into wedges with the root attached. Lay onto a baking tray with baking paper and drizzle with olive oil, a little balsamic vinegar and sea salt.
  • Roast for 8-10 minutes until caramelised, immediately clingfilm the whole tray and allow to steam and then cool down naturally.
  • Wash and dry the heritage tomatoes and cut into funky chunks.
  • To assemble, combine the tomatoes, peppers, red onion, capers, basil leaves torn and stalks finely chopped, riesling vinegar, olive oil to coat and sea salt to season.
  • Check seasoning and add more salt or sweet vinegar according to the tomatoes you are using.

Pile onto individual or a sharing platter and top with the smoked mackerel. Top with more Basil leaves for garnish. Serve.

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