I continue my advocacy for mackerel with this first excerpt from Kitchen and Co (Kyle Books USA, 2013) by French and Grace.
Back in 2009, Elie Grace and Rosie French started a blog named Salad Club. Its popularity led them to open a Supper Club in Ellie's apartment in Brixton.
This underground venture became a full fledged restaurant in Brixton Village in 2011.
Here's their recipe for a colorful lunch on grey days.
Warm Mackerel and Beetroot Niçoise
Smoked mackerel is a regular visitor to both of our fridges. Full of good fats and omega 3s to make us brainier and our eyes brighter (if you believe all that stuff), it’s wonderful whipped up into a quick pat. with some cream cheese, paprika, lemon juice and black pepper. It responds well to a light grilling too and gives a smoky and rich warmth to this remake of the classic tuna nicoise.
6 small waxy potatoes
1 medium beetroot
2 handfuls of green beans
4 slices sourdough bread
Olive oil, to drizzle
4 smoked mackerel fillets
4 medium free range eggs
2 spring onions, chopped
Handful of parsley, finely chopped
3 teaspoons creamed horseradish
Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper
Cook the potatoes in a pan of boiling water for 15 minutes. Peel and grate the beetroot into a large bowl and mix all the dressing ingredients together separately.
Add the green beans to the potatoes for the last 5 minutes of their cooking time. Drizzle the sourdough with olive oil and place under a hot grill with the mackerel fillets for 5 minutes, turning the bread once browned on one side.
Crack an egg into a cup and drop into a shallow frying pan of boiling water. Repeat quickly with each egg then turn the heat off and leave for 5 minutes.
Layer all the ingredients in the bowl with the dressing, being careful not to over toss the salad and stain it too pink with the beetroot. Top with the poached egg, break the grilled bread into croutons over the top and serve.
(Recipe from Kitchen & Co. by French & Grace (Kyle Books; 2013) Photo: Laura Edwards)