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Mackerel buns with chorizo mayo
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1 tbsp mild olive oil
190g pack Cooks’ Ingredients Catalunya Chorizo, halved lengthways
3 tbsp mayonnaise 1 tbsp chopped fresh tarragon 4 large mackerel fillets, each cut into 3 pieces
70g bag Waitrose Wild Rocket
Squeeze of lemon juice
Pack of Waitrose 12 Assorted Mini Rolls, halved
1. Heat a pan with a little drizzle of oil and fry the chorizo until golden and crisp. Scoop from the pan with a slotted spoon and drain on a plate lined with kitchen paper. Mix ½ tbsp of the chorizo oil from the pan with the mayonnaise and tarragon and set aside.
2 Using kitchen paper, wipe the pan clean and heat another drizzle of oil. S.eason the mackerel and fry over a high heat, skin-side down, until almost cooked and the skin is crisp. Turn the fish to seal the other side – ensure it is cooked through, then remove from the pan.
3. Wipe the pan clean again, then place each bun, cut-side down, in the hot pan and toast lightly. Mix the rocket with the chorizo and add a squeeze of lemon. 4 Spread both halves of the buns with the mayo. Pile the rocket and chorizo onto the bottom halves of the buns and top each with a piece of mackerel and the bun top.
Typical values per serving:
This recipe was first published in April 2015.