Smoked Mackerel Salad

 

Ingredients

1 head of lettuce

1 hot-smoked mackerel

400 g cherry tomato

6 slices of toast

100 g bacon

4 tbsp olive oil

2 tbsp lemon juice

Salt

Ground black pepper

Cut the bacon into thin slices (if not already sliced). Heat a dry frying pan over medium heat. Add the bacon and fry on both sides until lightly crisp, about 5-7 minutes.

Preheat oven to 220 degrees Celsius. Cut the bread into cubes. Drizzle 2 tbsp olive oil onto a baking sheet. Add the bread and toss to coat. Bake in the oven until crisp, about 10 minutes.

 While the croutons are drying, skin and bone the mackerel. Cut the flesh into small pieces. Cut the tomatoes into halves or quarters, depending on their size. Tear the lettuce by hand and place in a salad bowl. Top with the fish, tomatoes, and diced bacon.

Whisk the lemon juice with the remaining 2 tablespoons of olive oil, salt, and pepper to taste. Drizzle the dressing over the salad and top with the croutons.

Enjoy!