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.
Serves
4
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
Dressing
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)