Crumpets with Smoked Mackerel and Pickled Onions
Enter The Dragon ...... Breath !
... But they are lovely and fresh and tasty
| Preparation: 15 minutes | Serves: 8 crumpets |
| Cooking: None | Cold-buttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Smoked mackerel (prepared as noted below) | 175 g | 6 oz |
| Buffalo mozzarella (chopped finely) | 125 g | 4.4 oz |
| Ripe avocado (cored, peeled and finely chopped) | 1 | 1 |
| Pickled baby silverskin onions (finely chopped) | 6 tbsp | 6 tbsp |
| Medium tomatoes (de-seeded and finely chopped) | 2 | 2 |
| Red, orange or yellow pepper (cored and finely chopped) | 1 | 1 |
| Cornichons (finely chopped) | 4 tbsp | 4 tbsp |
| Salt and pepper | Plenty | Plenty |
Method
- The only part of the mackerel required for this recipe is the flesh. Smoked mackerel fillets normally come with skin on, which needs to be removed. We’re not big fans of the slime that sits under the skin and would also suggest scraping this off, along with the dark parts at the centre of the fillets. Call us fusspots if you like, but we’re only ever in search of perfection.
- Supermarket mackerel tends not to be particularly salty, so don’t hold back on the seasoning.
- See ingredients.
- Another one where there are no rules. You could substitute the mozzarella for egg mayonnaise. Radishes might be a nice addition. Cucumber rarely
lets you down.
- Assemble as you see fit, having in mind the advisability of trying to keep the toppings at least somewhat attached to the crumpet.
The smoked mackerel
The rest of the toppings
The crumpets
