Ingredients

Fusing together the classic English smoked mackerel with the Middle Eastern flavour of the aubergine works wonderfully well. The aubergine has a natural cooling effect over the peppery mackerel, and the textures harmonise perfectly.

Serves 8

For the mackerel
4 aubergines
1 clove garlic, crushed
Juice of 1 lemon
1 tsp cumin
2 tbsp olive oil
½ tsp paprika
Salt and pepper
4 smoked mackerel fillets, skinned

For the salsa
200ml tin pimientos, finely chopped
1 punnet cherry tomatoes, each tomato quartered
6 tbsp olive oil

For the bruschetta
1 ciabatta loaf, sliced
2 cloves garlic, peeled
Olive oil 1 bag of rocket

Preheat the oven to 200C/400F/Gas Mark 6. Place the aubergines on a greased baking tray, roast for 20 minutes, then place in a separate bowl, covered with clingfilm, to steam. Allow to cool, then remove their skins. Mix the garlic with the lemon juice, cumin, oil and paprika, then season. Add the aubergine and mash until smooth, then mix in the mackerel.

Mix together all the salsa ingredients, then toast the bread, rub with the garlic, then drizzle with a little olive oil.

To serve, cover the bread with the aubergine and mackerel mixture. Toss the rocket with the salsa and place on top.

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