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Mackeral, Poached Egg & Pea Salad

2 Eggs

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)

Balsamic Vinegar


Serves 2

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.


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