Fish finger sandwiches are a guilty indulgence of mine – in fact I went out with some mates last night and when I got home I milled through six of Captain Birdseye’s famous fingers in a great big floury bap. This is nothing to do with the above recipe – just thought I’d share one of the wonders of the Universe 🙂

I love Mackerel in any shape or form, but I particularly love it cold in a salad. This is a fairly spicy dish so I’ve included a cooling yogurt dip and and some Feta to counter the spice on the fish –  it’s a bit like the feeling you get with a kebab when you get bowled over by the chili sauce but just before you pass out the creamy garlic sauce kicks in and keeps you on your feet!

1 plate:

1 Mackerel filleted and slashed skin side

Rocket leaves

1 hard boiled egg

4-5 boiled new potatoes roughly ‘chunked’

A few cherry tomatoes

Marinade for the fish

2 tbs soy sauce

1 tps fish sauce

1 tps chili powder

1/2 tps sugar

1/2 clove of garlic minced

Some chopped parsley

Yogurt dip/sauce

4tbs Greek yogurt

Juice of 1/2 a lemon

1/2 garlic clove minced

Mix all of the above ingredients together and leave to chill in the fridge.

This is really just another ‘arrangment’ dish: Mix the marinade ingredients in a bowl then cover the fish, leave in the fridge for about 20minutes – no longer. 

After 20mins take out and either Bar B Q or grill – arrange your salad ingredients as you feel (pic above) then set the Mackerel on top (either cooled or still warm), spoon on your yogurt and set the Feta on top.

Best served with home made bread 🙂