This salsa tastes great the next day for an even speedier lunch.
250g beetroot, boiled or roasted, peeled and diced
1 apple, core removed and diced
1 small onion, chopped finely
½ a lemon, juiced
1 teaspoon cumin seeds
a small bunch of coriander, roughly chopped
4 pieces of mackerel, halved widthways
1 teaspoon of garam masala
a little oil
4 pieces of bread, rye is particularly tasty
Mix the beetroot, apple, onion, lemon, oil, cumin and coriander together and season if necessary. Put it to the side whilst you prepare the mackerel.
Score the skin side of the mackerel and rub in a sprinkling of garam masala and a little oil. Place the fish – skin side up – under the grill, alongside your bread. On a medium heat, grill the fish until the skin starts to crisp and the fish is cooked through, around 4-5 minutes; no need to turn over the fillet. Whilst your fish is cooking, turn over your bread until toasted on both sides.
Serve your toast topped with mackerel and a few spoonfuls of salsa.