Name: Smoked paprika mackerel with gazpacho salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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

Smoked paprika mackerel with gazpacho salad

Australian Gourmet Traveller recipe for smoked paprika mackerel with gazpacho salad.

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

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.

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

1.Place 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.

2.Heat 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.

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
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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