Salad with marinated tomatoes & mackerel with olives
- 1 can mackerel mix with olives and tomato pieces
- Pitted olives
- 10 cherry tomatoes
- 1 shallot – finely chopped
- 1 lemon – zest and juice
- 10 tsp. large basil leaves – finely chopped
- 4 tbsp. olive oil
- Black pepper
This is how you do it
Cut the tomatoes in half and marinate them in the mentioned ingredients. Then take half the tomatoes and put in the oven for 2 hours at 140 degrees, fan. The other half is kept raw.
Shred the parmesan in an even layer on a piece of baking paper and place in the microwave on a plate. Bake for about 1 minute until completely golden.
Arrange the mackerel into a medium-thin layer at the bottom of a plate and place the various tomatoes on top so it covers the mackerel.
Then place 3-4 pieces of black olives on top of the tomatoes and some skewers of the parmesan flakes in between the tomatoes.
Garnish with basil leaves, rucola and cress.