Smoked Mackerel, Warm Beetroot Salsa, Wilted Spinach and Roasted Heirloom Tomatoes (Paleo)

by - April 03, 2015

Warm smoked mackerel has one of the most delectable texture/taste combinations known to man. It melts in your mouth without compromising on meatiness and has a rich salty/ fishy and smoky flavour that highly enjoys the company of beetroot, lemon and tomato. 

Mackerel is good hot or cold but is best left simply seasoned so that it's flavour can speak for itself. Pairing it with the aforementioned sharp tings (lemon, beets and tommy-t) balances and enhances it's charm simultaneously. So, without further ado, let's put the oven on 180 and unpack the shopping.

One packed of smoked mackerel fillets - I went for 'Mexican' seasoned, as it was interesting.
Cooked beetroot
Packet of organic heirloom tomatoes because it's payday and they look fun and are unusual
Red onion
S & P

Just put the mackerel in the oven with the tomatoes and don't worry about them. They will be fine on 180 for about 15 minutes and that's all you need so get the rest of it sorted.

The beetroot salsa is the new kid on the block. You can add whatever you want. Apple would be nice to make it sweeter. I used red onion, chilli, carrot and beets, and, as you can imagine it was pretty sharp. Like a pencil. Captain hindsight tells me that less red onion and chilli would be a good revisit and perhaps an apple should be top of the xmas list. #honest
Heat it all in a little saucepan until you are happy with it and upon plating top with a little torn coriander.

At this point you can wilt your spinach over a medium heat with a little olive oil, salt and pepper until it's sweating but still shapley and then transfer the whole crew to one plate, squeeze a fat lemon over the whole thing and introduce them to one another in your mouth. Another meal with 5 different vegetables on the plate, make this and your body will LOVE you!


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