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