So Spring has sprung. Yet the problem is that the weather can be so variable. Yes, I want to move (ok with some resistance) away from the heavier and warming foods of winter, but I am not yet willing to embrace the light dishes of summer; and anyway not everything is in fully in season. So, something must replace the intensity of flavours I am giving up if I am to embrace the change. Here it is. Mackerel. I love this oily fish, the rich, deep flavour, and it needs something equal to its weight and that is a wrapping of thin rashers of smoked bacon with a balanced side-salad as a (not so) welcome nod to the new year. Actually, you could look at this as a deconstructed BLT – but there is a reason why those flavours work so well and why that sandwich is such a hit. Anyway, this is something akin to that, but without the need of bread. It will serve two as good main course, or four as a starter.
- 2 Mackerel, filleted
- 8 Rashers of smoked bacon
- 1 Avocado
- Half cucumber
- Cherry tomatoes
- Grill on to the highest setting
- Using the back of a knife smooth out and thin each of the bacon slices, and remove the rind.
- Pepper the flesh side of the mackerel and wrap with the bacon slices. Place onto a baking sheet and put under the grill. Leave under the grill until the bacon is cooked – about 8 to 10 minutes
- Meanwhile chop the other ingredients into a salad, plate up the fish and serve.