Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 2 generous handfuls mixed salad leaves
  • 2 TB olive oil
  • generous squeeze fresh lemon juice
  • 2 tsp snipped chives
  • 2 smoked mackerel fillets (approx. 80g / 2.8oz each)
  • finely grated lemon zest
  • sea salt flakes
  • freshly ground black pepper
  • 1/4 red onion (peeled and very thinly sliced)

Instruction

  • Bring a small pot of water to a simmer over moderately high heat. For soft-boiled eggs, simmer for 6-7 minutes then remove. Once cool enough to handle, peel and slice in half.
  • Simply drizzle the salad leaves with olive oil and freshly squeezed lemon juice from half a lemon (catch the pips!). Toss well to coat. Divide between two bowls and scatter over the snipped chives.
  • Break up the smoked mackerel into smaller pieces over the salad (I always remove the skins before doing so and enjoy them on their own another time). Use a microplane or zester to finely grate over lemon zest. Top with the thin red onion slices. Add the egg and season with a little sea salt flakes and freshly ground black pepper.