Name: Spiced mackerel on toast with beetroot salsa
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Australian
Ingredients: 250g pack beetroot (not in vinegar), diced; 1 eating apple cut into wedges then thinly sliced; 1 small red onion finely sliced; juice ½ lemon; 1 tbsp olive oil plus extra for drizzling; 1 tsp cumin seed; small bunch coriander leaves roughly chopped; 4 mackerel fillets, halved widthways; 1 tsp curry powder; 4 slices sourdough bread or ciabatta

Spiced mackerel on toast with beetroot salsa

250g pack beetroot
(not in vinegar), diced
1 eating apple
cut into wedges then thinly sliced
1 small red onion
finely sliced
juice ½ lemon
1 tbsp olive oil
plus extra for drizzling
1 tsp cumin seed
small bunch coriander
leaves roughly chopped

For the fish

4 mackerel
fillets, halved widthways
1 tsp curry powder
4 slices sourdough bread
or ciabatta

Method

step 1
Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.
step 2
Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won’t need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.