Steven Rangiwahia from Bumpkin takes us through this smokey mackerel salad with mustard sauce for Taste of London
1. In a medium size pan bring some water up to the boil and add a couple of splashes of malt vinegar, then turn the liquid down to a simmer - this will be your poaching liquor for the eggs.
2. Whisk the simmering liquor until a well forms and crack one egg into the well, this will give you a 'teardrop egg'.
3. In a separate bowl combine the amount of leaves that you may need for a portion (around 50g of frisse and 50g of pea shoots).
Source the mackerel from a reputable fishmonger. Head on mackerel tends to be a little moister that normal filleted mackerel, as it has been smoked for less time
4. Gently skin and flake the mackerel into large pieces.
5. To serve, lightly dress the salad leaves with the mustard dressing and arrange onto a medium size plate, weaving the pieces of mackerel amongst it as well. Ensure there is a hole in the middle of the salad. Check the egg is still soft and with a perforated spoon, take out, drain gently on a cloth, and place on top of the salad.
6. Finish with a little more of the dressing, baton chives sprinkled around and picked red amaranth.
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Recipe © courtesy of Steven Rangiwahia at Bumpkin
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