- 3 slices
Crusty bread (about 5 mm thick)
small Garlic clove
- 1 stalk
Celery (hearts, about 50 grams)
medium Tomatoes (about 300 grams)
- 3 tablespoons
- 1 tablespoon
- 3 sprigs
- 7 ounces
smoked Mackerel fillets
Toast the bread under the broiler (or in a dry pan) until crispy on both sides. Peel the garlic, halve and rub over toast slices. Tear or cut bread into small pieces.
Rinse celery, pat dry and remove any strings. Finely chop celery. Rinse tomatoes, cut out the stems and cut into slices.
Peel onion and cut into very thin rings. Mix onion with tomatoes and celery in a bowl. Drizzle with olive oil and vinegar, season with salt and pepper and toss to combine.
Rinse endive, shake dry and cut into very thin strips. Rinse dill, shake dry, pluck fronds and coarsely chop.
Remove skin from mackerel, if necessary, and tear fillets into small pieces. Add endive, dill and mackerel to bread mixture and toss to combine. Serve immediately.