So it seems I am kinda obsessed with putting things on toast. And with a crunchy toasted slice of rye or sourdough, smothered in aioli, I cant really think of a better vehicle to get whatever topping it is, into your mouth, can you?

I have done for you my Pork Belly Toast, today it’s home smoked mackerel and the next installment will be crab and then smoked salmon. And I promise you, they just keep getting better.

Great for a light lunch or snack, or a lazy Sunday evening bite after a busy weekend. Get into toast people!

Smoked Mackerel Toast with Pickled Salad

 

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Author: Eatin' Mess

Ingredients

• 4 thick slices of a nice rustic rye or sourdough
• 4 eschalots, finely sliced
• 1 tsp salt
• 1 tsp oil
• 3 pieces of hickery wood
• 4 mackerel fillets
• 1 long stick of celery, finely sliced
• 1 cucumber about the same length and the celery, finely sliced
• ¼ cup raisins
• ⅓ cup white vinegar
• ¼ cup water
• ¼ cup sugar
• ½ cup celery leaves
• ½ cup parsley leaves
• ½ cup aioli

Instructions

1. First get your veg pickling. Place the celery, cucumber, raisins and eschalots in a large bowl. In a jug combine the vinegar, water and sugar, mix well until dissolved and pour over the veg. Set aside to pickle for at least 45 minutes.
2. My mackerel is just a cheats, quick smoke version, however, I actually prefer the subtlety for a dish like this. First, get your BBQ on, I usually do it in the Weber. Get the BBQ hot, add wood over on the grill over the flame and leave, BBQ closed, for the wood to start burning. Next, oil and salt the mackerel skin. Once the wood is burning and smoking, place your fish, skin side down on the grill. I like to do that with this so the skin goes charred and crisp, which give another dimension to the dish. Cook the fish with the lid closed for about 6 minutes, depending of the size and shape of the fillet. You want it just cooked, not dried out. Once cooked, place on a plate and loosely cover with foil to keep warm.
3. Then you can toast your bread, either in a toaster or even on the BBQ grill. Then assemble. Add your celery and parsley leaves to the pickled salad and give it one last toss. Smother your toast generously with aioli, place a good amount of pickled veg, add your mackerel, either broken up and scattered around or on top in one piece. Then, eat. So yummy. Crunchy, creamy, zingy, smokey, fishy. Yum.

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