Mackerel ‘BLT’


2 mackerel fillets, pin boned and divided into 4P1030722

¼ tsp English mustard

4 slices of white bread, crusts off

1 beaten egg

300g pancetta lardons

1 little gem lettuce

200ml rapeseed oil

200g cherry tomatoes, halved


  1. Start by rolling out the white bread as thinly as possible
  2. Egg wash one side of the bread, place the mackerel inside it with a smither of mustard.
  3. Roll it up tightly and leave to set in the fridge for 1 hour.
  4. In a non-stick pan fry off the pancetta lardons until crispy. Set aside, saving the oil released.
  5. Then fry off you prepared mackerel bread in a non-stick pan with a little oil for 2 minutes each side until brown and almost cooked in the middle.
  6. Make your salad of tomatoes, lettuce and pancetta
  7. Place your mackerel on top and drizzle with a little pancetta oil to finish.