Mackerel burger with cherry tomato relish
- Ingredients 4 people
- Difficulty Medium
- Ready in 45 minutes
Ingredients
- 2 packs Rizzoli Mackerel Fillets in Organic Extra Virgin Olive Oil
- 2 Medium potatoes boiled and mashed
- 2-3 tablespoons Pickled capers
- q.b. Salt and pepper
- 250 g Cherry tomatoes
- 1/2 Tropea red onion
- 1/2 clove Chopped garlic
- 2 tablespoons Wine vinegar
- 1 tablespoon Honey
- 1 tablespoon Extra virgin olive oil
- as required Halls
- At will Tabasco
- 4 Whole wheat burger buns
- A generous handful Arugula
- 4 tablespoons Low-fat Greek yogurt
Process
How to make : Mackerel burger with cherry tomato relish- Prepare the burgers. Drain the Mackerel in Rizzoli organic extra virgin olive oil and shred with a fork. Add the mashed potatoes, capers chopped with a knife, and season with salt and pepper. Form four sandwich-sized burgers and refrigerate on baking paper until ready to bake.
- Prepare the cherry tomato relish. Heat the oil in a shallow pan and sauté the finely chopped onion, adding a little water if the relish dries out too much. Then add the garlic and stir. Cut the cherry tomatoes into quarters and add them to the sauté, douse with vinegar, add honey and cook over a gentle heat until the tomatoes begin to flake. The relish should have the appearance of a glossy, very coarse jam. Adjust salt and tabasco, transfer to a clean glass jar and allow to cool. Store in the refrigerator for up to 5 days.
- Cook the mackerel burgers. Flour the burgers and cook them in a large, hot nonstick skillet greased with a little oil, it will take about 5 minutes per side. Turn them over halfway through cooking with a paddle, being careful not to break them.
- Assemble the buns. Divide the burger buns in half and toast them in a pan. Spread a spoonful of yogurt and a spoonful of relish on the bottom half, then add the arugula, mackerel burger, more relish and close with the top of the bun. Serve immediately.
This dish was prepared for us by our Taste Ambassador @_chiarabones_.
