Ingredients…. Hot smoked mackerel 20g x melted butter 2 x large red onions (halved & sliced) 1/2 x red chilli (finely chopped) 1 x garlic clove (finely chopped) 250g x Passata 100g x Demerara sugar 4tbsp x red wine vinegar Crusty bread
add onions, garlic and chilli to a medium saucepan on a higher heat with a splash of vegetable oil
cook down until soft stirring continuously
add vinegar and sugar and continue to stir until sugar has dissolved
add the Passata and turn to a low heat stirring every 2-3 minutes
continue to cook until you have a sticky chutney with no excess liquid
once you have your chutney place your mackerel on a baking tray lined with parchment paper and brush with the melted butter.
slice two large slices of crusty bread and place on the same tray and brush with the melted butter.
place on the middle shelf of the oven for 6-7 minutes at 190*c
once warmed place your toasted bread on your plate, carefully lay your mackerel onto and spoon a generous amount of your chutney on top
serve with salad
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