2fresh mackerel filletsalternatively used smoked mackerel
6large, ripe tomatoes
2crispbreads
2tspred wine vinegar
Extra virgin olive oil
Sea salt
Instructions
Begin by preheating the grill and lining a baking tray with a rack or a sheet of foil.
Clean the mackerel fillets and pat dry (no need to clean if using smoked mackerel).
Cut the tomatoes into chunks and add to a bowl. Season with a generous pinch of salt, then drizzle over the red wine vinegar and a splash of oil. Break the crispbreads into chunks and add to the bowl. Toss to combine and set aside.
Place the mackerel on the baking tray, skin side up, and place under a hot grill for a few minutes, until the skin begins to crackle and become crispy.
Turnover and cook the flesh for around 30 seconds. The mackerel flesh should still be slightly raw.
Place the mackerel on a plate, skin side up, and serve alongside the tomato salad.