Grilled mackerel and salsa verde on sourdough

A festival of kosher flavours

By Alan Rosenthal, June 6, 2014

This dish is perfect for eating al fresco. Enjoy these sandwiches on one of those first spring afternoons when the warm sun finally breaks through after a long winter. Although these are essentially glorified sandwiches, they are full-on flavour: chilli, garlic, lime, salty capers, cooling cucumber, all brought together by some tasty grilled mackerel and a dollop of mayonnaise.

Parve Serves: 4
Preparation: 10 minutes, plus 10 minutes marinating
Cooking: 4 - 8 minutes


● 1 cucumber, peeled
● 6 tbsp white wine vinegar
● 2 tsp sugar
● Large pinch of salt
● 1 mild red chilli, finely chopped
● 4 very fresh mackerel, filleted
● Extra virgin olive oil
● 8 slices of white sourdough bread
● 4 tbsp mayonnaise
● Fresh rocket

For the salsa verde
● 6 tbsp flat leaf parsley, very finely chopped
● 4 tbsp rinsed capers, very finely chopped
● 8 tbsp extra virgin oil
● Juice of 1 lime
● 1 clove garlic, crushed
● Large pinch of salt


● Using a peeler, peel ribbons from the cucumber, turning it as you go to get ribbons of an equal width. Once you reach the seeds at the centre, discard this part.
● Mix the vinegar with the sugar, salt and chopped chilli. Drop in the cucumber ribbons and marinate for 10 minutes before draining.
● Mix together the salsa verde ingredients.
● Preheat a grill to its highest setting.
● Season the fish with salt and black pepper and rub with olive oil.
● When the grill is hot, place the fillets, skin side up, on a lightly greased tray and grill for 4 minutes until the skin is crisp and the flesh is cooked. Remove from the grill.
● Lightly toast the bread, spread mayonnaise on 4 of the slices and lay 2 fish fillets on each. Spoon over the salsa verde and then top each off with some drained cucumber. Cover with some rocket and the remaining slices of toast.

Last updated: 12:27pm, June 6 2014