Classic Streetfood Mackerel Burger
Method
Serves four - great with potato wedges
1. Cut the ciabatta into four 'bun size' pieces and slice down the middle. Spread the bottom with creamy Halzephron Horseradish Sauce and spread the top with tangy Roskilly's Mango Chutney.
2. Layer the bottom with sliced beef tomatoes, sliced red onions and Lizard Leaves mixed babyleaf salad and drizzle with a little extra virgin olive
oil.
3. Brush with olive oli then season the skin sides of four mackerel fillets and fry quickly skin side down in a hot pan or on the barbecue.
4. Place on top of the salad, squeeze a little lemon juice over and place the other half of the ciabatta on top.
Optional - fry a couple of thin slices of chorizo for each and place on top of the mackerel before closing the bun.
Ingredients
2 packs of fresh mackerel fillets
1 ciabatta
2 beef tomatoes
1 red onion
1 pack Lizard Leaves salad
Roskilly's Mango Chutney
Halzephron Horseradish Sauce
Extra virgin olive oil
8 thin slices of chorizo
