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.
- 120 gm crustless day-old sourdough bread, coarsely torn
- 90 ml sherry vinegar
- 100 ml olive oil
- 200 gm each of cherry tomatoes and yellow grape tomatoes, halved
- 1 oxheart tomato, coarsely chopped
- ½ Spanish onion, thinly sliced
- ½ garlic clove, finely chopped
- 1 char-grilled red capsicum, coarsely torn (see note)
- 1 Lebanese cucumber, half-peeled, coarsely chopped
- 8 slimy mackerel fillets, pin-boned
- 1 tsp smoked sweet paprika
- 1Place 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.
- 2Heat 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.
Note Char-grilled capsicum is available from select delicatessens. You can char-grill your own if you prefer.
Drink Suggestion: Sea-spray-fresh manzanilla. Drink suggestion by Max Allen