30 Days Fee Trial to get a free eCookbook with our top 25 recipes.
Learn More

CHARRED MACKEREL BIT ON SOURDOUGH

January 27, 2025

Avatar photoAuthorAmelia Thompson

Yields1 Serving
Cook Time45 mins

 4 mackerel fillets, pinboned
 3 tbsp olive oil
 drizzling Small bunch parsley
 2 lemon, wedges to serve
 2 sweet pointed or Romano peppers
 4 thick slices sourdough bread
 1 garlic clove, halved
FOR THE FENNEL REMOULADE:
 2 tbsp mayonnaise
 2 crème fraîche
 2 Dijon mustard
 1 Juice lemon
 2 small banana shallots, finely sliced
 3 tbsp capers
 1 roughly chopped Small bunch parsley
 1 Small bunch chives, finely chopped
 1 1 fennel bulb, finely sliced,
 8 radishes, finely sliced
 1 red apple, sliced into thin batons

1

Heat the air fryer to 200°C/400°F. Mix the oil, parsley and lemon zest in a small bowl with some sait and pepper, then set oside. 

2

Halve the peppers lengthways and discard the seeds. Brush them with a little olive oil and air-fry for 12 mins, turning halfway, until charred all over. Set oside to cool.

3

Brush the mackerel with some of the herby oil. Season the skin with sait and air-fry, skin-side down for 8-10 mins, until crisp, charred and almost cooked through. Turn and cook for l min on the flesh side. Drizzle the bread with oil and air-fry for 2-3 mins each side.

4

Mix the remoulade ingredients together in a large bowl. Season well.

5

 

Rub the garlic over each slice of charred bread, then top with some remoulade, hait a pepper and a mackerel fillet. Drizzle with the rest of the herb oil. Serve with more lemon zest and wedges for squeezing.

Ingredients

 4 mackerel fillets, pinboned
 3 tbsp olive oil
 drizzling Small bunch parsley
 2 lemon, wedges to serve
 2 sweet pointed or Romano peppers
 4 thick slices sourdough bread
 1 garlic clove, halved
FOR THE FENNEL REMOULADE:
 2 tbsp mayonnaise
 2 crème fraîche
 2 Dijon mustard
 1 Juice lemon
 2 small banana shallots, finely sliced
 3 tbsp capers
 1 roughly chopped Small bunch parsley
 1 Small bunch chives, finely chopped
 1 1 fennel bulb, finely sliced,
 8 radishes, finely sliced
 1 red apple, sliced into thin batons

Directions

1

Heat the air fryer to 200°C/400°F. Mix the oil, parsley and lemon zest in a small bowl with some sait and pepper, then set oside. 

2

Halve the peppers lengthways and discard the seeds. Brush them with a little olive oil and air-fry for 12 mins, turning halfway, until charred all over. Set oside to cool.

3

Brush the mackerel with some of the herby oil. Season the skin with sait and air-fry, skin-side down for 8-10 mins, until crisp, charred and almost cooked through. Turn and cook for l min on the flesh side. Drizzle the bread with oil and air-fry for 2-3 mins each side.

4

Mix the remoulade ingredients together in a large bowl. Season well.

5

 

Rub the garlic over each slice of charred bread, then top with some remoulade, hait a pepper and a mackerel fillet. Drizzle with the rest of the herb oil. Serve with more lemon zest and wedges for squeezing.

Notes

IngredientsDirections

Crispy mackerel, creamy fennel remoulade, and herby oil meet charred sourdough for an irresistible dish bursting with fresh, zesty flavors.

Conclusion

Charred Mackerel Bites on Sourdough is a perfect blend of smoky, zesty, and creamy flavors. A gourmet appetizer made simple with your air fryer!

©2025. recix. All Rights Reserved.