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.
Smoked paprika mackerel with gazpacho salad
Australian Gourmet Traveller recipe for smoked paprika mackerel with gazpacho salad.
- 15 mins preparation
- 10 mins cooking plus standing
- Serves 4
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Ingredients
- 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
Method
Main
- 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.
Notes
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