Mackerel, tomato and samphire salad

Ingredients

• Mackerel

  Fish, atlantic, raw

  2 fillet or 224g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Tomatoes

  Red, ripe, raw, year round average

  8 cherry or 136g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  200g

• Samphire

  Tesco

  100g

• Basil

  Spices, dried

  4 tbsp, leaves or 8g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Tomatoes

  Red, ripe, raw, year round average

  8 medium whole or 984g

• White wine

  Alcoholic beverage, table

  1 fl oz or 29g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 dash or 0.4g

• Egg yolk

  Raw, fresh

  3 large yolk (separated from white) or 51g

• Mustard

  Prepared, yellow

  1 tsp or 1 packet or 5g

• White wine

  Alcoholic beverage, table

  ³⁄₁₆ fl oz or 5g

• Olive oil

  Salad or cooking

  100g

• Sour cream

  Cultured

  1 tbsp or 12g

Directions

1. For the tomato stock, place the tomatoes, vinegar, garlic, sugar and chilli into a bowl. Season with salt and stir until mixed. Spoon the tomatoes into a large piece of muslin cloth and hang over a bowl in the fridge for at least 6 hours or overnight. Reserve the liquid collected from the tomatoes
2. For the mayonnaise, mix the egg yolks, mustard and vinegar together in a bowl until well combined. Slowly add in the olive oil until the mixture thickens and then whisk in the cream. Add 150ml of the reserved tomato stock into the bowl
3. Pour the contents of the bowl into a saucepan over a low heat, whisk continuously until heated through. Allow to gently simmer
4. Meanwhile, place a frying pan over a medium-high heat and add a dash of oil. Once the pan is scorching hot, add the bacon and fry until crisp, remove from pan. Add the mackerel fillets, skin-side down, add the bacon back to pan and cook for 1 minute
5. Add the cherry tomatoes, drizzle with a little oil and a sprinkle with salt, cook for a further 3-4 minutes. Remove the mackerel and tomatoes from the pan and set aside
6. Add the lettuce and samphire to the same pan and cook for 1 minute
7. To serve, ladle the warm mayonnaise into the middle of the plate, add the bacon, tomato, and lettuce mixture on top. Finish with the mackerel and small drizzle of olive oil. Sprinkle the torn basil leaves over the salad and serve
8. (source: https://www.greatbritishchefs.com/recipes/mackerel-salad-recipe-tomato-samphire)

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