| preparation time cooking cooking cooking | cooking time you | you ready | yield |
| 30 minutes | 1 hour 30 minutes | 2 hours two | two |
Ingredients
- 2 whole boiled mackerel
- 1 medium cooked tomato
- 2-inch cucumber
- 2 garlic cloves
- 5 or 6 fresh basil leaves
- 1 tablespoon extra virgin olive oil plus a drizzle of bruschetta
- sea salt and freshly ground black pepper
- 6 slices of baguette
- 2 sticks of basil decoration
instructions
- when you have set aside the mackerel to cool, you should prepare salsathe. this will give different flavors time to be injected before serving. cut the tomato and cucumber in half and scrape off the seeds and pulp with a teaspoon. cut the meat into fine cubes and place it in a small glass or stone bowl. peel and dice one of the garlic cloves. place the basil leaves one on top of the other and roll like a carpet. slice finely. place the garlic and basil in a bowl and season with sea salt and black pepper. scoop into oil, mix well, cover with plastic wrap and refrigerate until desired.
- after the mackerel has cooled, use your hands to scoop the mackerel out of the water, one at a time. (make sure the water is cold!) you may find that the meat has begun to separate from the bone. either way, you can easily pull the meat off the bone in chunks. the skin of the mackerel is thin and can be eaten, but if needed, you can simply rub it with a thumb ball to remove it. be sure to remove and discard the heatsink.
- bake the slices on both sides until golden brown. peel and gently crush the second garlic clove. rub it on top of each slice of bread and drizzle extra virgin olive oil on top of the slice. season with salt and black pepper.
- divide the salsa evenly between two small molds, garnish each one with basil branches, and place it on a plate along with the bruschetta. place mackerel fillets on toast and serve.
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