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