Mackeral, Poached Egg & Pea Salad
Pack of Smoked Mackerel (type you like, I had sweet red pepper)
Salad leaves (pea shoots would be lovely if you can get them)
Fresh Peas (podded)
This is more assembly than complex cooking. I had it the other day for lunch and thought it was such a simple but flavour packed dish!
Personally, I use a deepish frying pan to poach my eggs, I find it easier than a saucepan as you can crack your eggs gently into the water. Fill the pan with water and bring to a simmer, you want just enough water to cover the eggs as they poach. Turn the grill onto medium.
Put your salad leaves and peas on a plate and dress with balsamic vinegar. I use Belazu because although expensive, it’s the best in my opinion and gives a rich sweetness along with its acidity.
Put the mackerel under the grill and heat for about 4-5 mins or until just warmed through.
Once the pan of water is simmering, add the eggs. Cook them for about 3 minutes or until they are opaque but the yolks are still soft. Remove and drain before putting them onto the salad, season with a little salt. Add the mackerel and enjoy.
To Drink: Pair with Drinks Kitchen Herb Verde which or a glass of chilled water.