“The classic tonnato sauce is of course made with tuna but here I have used smoked mackerel and I think it is lovely. The sweet vine ripened summer tomatoes and fragrant basil compliment the smoked fish brilliantly.”
– Rory O’Connell, food writer & educator, Ballycotton, Co Cork
Serves 6
INGREDIENTS
150g homemade mayonnaise
25g mackerel, skin removed
1-2 tbsp water
A few drops of lemon juice
6 tsp capers
6 anchovy fillets, chopped
6 heritage tomatoes
4 tbsp olive oil
6 large basil leaves and extra for garnish
6 hard-boiled eggs
120g smoked mackerel, skin removed
Sea salt and freshly ground black pepper
METHOD
Place the mayonnaise and mackerel in a food processor and blend to a puree. Add enough water to achieve a soft and spreadable consistency. Taste and add a few drops of lemon juice to brighten up the flavour.
Spread 1 tbsp of the mackerel in a wide circle on flat plates. Scatter each circle with 1 tsp of capers and a chopped anchovy. Slice the tomatoes and lay in a single layer on another flat plate. Season with salt and pepper. Tear on the basil leaves and dress immediately with the olive oil. Tease the dressing and basil through the tomatoes with your fingers. Taste one piece of tomato and if underwhelming add a pinch of sugar and perhaps a little more salt to lift the flavour.
Divide the tomatoes and any oily juices between the plates. Tear the mackerel into pieces and scatter through the tomatoes. Halve or quarter the eggs and add to each plate.
Garnish each plate with a few more basil leaves and serve.
