Scotch bonnet smoked mackerel salad | Borough Market

Name: Scotch bonnet smoked mackerel salad | Borough Market
Ingredients: 2 mackerel, butterflied (you can ask your fishmonger to do it for you); 2 tbsp Pimento Hill Scotch Bonnet Chilli & Pimento Salt; 2 corn cobs, in their husks; 2 red peppers; 6 banana shallots, unpeeled; 200g new potatoes, halved and parboiled; 150g peas in their pods (optional); 2 tbsp rapeseed or vegetable oil; 3 tbsp Pimento Hill Scotch Bonnet Chilli Jam; 12 large lettuce leaves (for example, cos, butterhead, batavia, lollo rosso), washed and roughly torn into smaller pieces; 1 lemon, cut into wedges, to garnish; Parsley or chives, to garnish (optional); A handful of applewood chips, soaked in water (optional)

boroughmarket.org.uk

Melissa Thompson’s Borough Market recipe for fresh mackerel cured with Jamaican chilli salt and barbecued with piles of fresh veg

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Ingredients

2 mackerel, butterflied (you can ask your fishmonger to do it for you)
2 tbsp Pimento Hill Scotch Bonnet Chilli & Pimento Salt
2 corn cobs, in their husks
2 red peppers
6 banana shallots, unpeeled
200g new potatoes, halved and parboiled
150g peas in their pods (optional)
2 tbsp rapeseed or vegetable oil
3 tbsp Pimento Hill Scotch Bonnet Chilli Jam
12 large lettuce leaves (for example, cos, butterhead, batavia, lollo rosso), washed and roughly torn into smaller pieces
1 lemon, cut into wedges, to garnish
Parsley or chives, to garnish (optional)
A handful of applewood chips, soaked in water (optional)