Smoked paprika mackerel with gazpacho salad
This salad is just like a gazpacho, minus the puréeing. Have the vegetables well-chilled before you start to ensure the salad is super-fresh and crunchy. A splash of sherry vinegar cuts through the smokiness of the paprika and the oiliness of the mackerel.
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Serves
4
Cooking Time
Prep time 15 mins, cook 10 mins (plus standing)
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120 gm
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crustless day-old sourdough bread, coarsely torn
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90 ml
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sherry vinegar
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100 ml
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olive oil
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200 gm
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each of cherry tomatoes and yellow grape tomatoes, halved
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1
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oxheart tomato, coarsely chopped
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½
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Spanish onion, thinly sliced
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½
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garlic clove, finely chopped
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1
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char-grilled red capsicum, coarsely torn (see note)
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1
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Lebanese cucumber, half-peeled, coarsely chopped
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8
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slimy mackerel fillets, pin-boned
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1 tsp
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smoked sweet paprika
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1
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Place bread in a large bowl, drizzle with 50ml vinegar and 20ml olive oil. Add tomato, onion and garlic, season to taste, toss to combine and stand until bread starts to soften (4-5 minutes). Add char-grilled capsicum, cucumber and 40ml olive oil, season to taste, toss to combine and refrigerate until required.
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2
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Heat 40ml olive oil in a large frying pan, add mackerel in batches, skin-side down and cook until golden (3-4 minutes). Turn and cook for another 30 seconds, then transfer to a plate. Remove pan from heat, add remaining vinegar and paprika, return to heat and stir until fragrant (1 minute). Serve mackerel with gazpacho salad, drizzled with pan juices.
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Note Char-grilled capsicum is available from select delicatessens. You can char-grill your own if you prefer.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Sea-spray-fresh manzanilla.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles
DRINK SUGGESTION Max Allen