Tomato And Fish Salad
|Mackerel fillets||2 Pound, skinned, cooked and cut into 1 inch pieces|
|Lemons||4 , juiced|
|Black peppercorns||1 Teaspoon, crushed|
|Olive oil||4 Fluid Ounce|
|Tomatoes||6 , blanched, peeled and chopped|
|Onions||2 Large, thinly sliced and pushed out into rings|
|Stoned green olives||4 Ounce|
|Dried oregano||1⁄2 Teaspoon|
|Green chilies||2 , finely chopped|
|Dry white wine||6 Fluid Ounce|
|Avocado||1 , halved, stoned, peeled and thinly sliced|
Place the mackerel in a shallow serving dish and pour over the lemon juice.
Sprinkle over the salt and pepper and set aside for at least 4 hours.
In a medium sized mixing bowl, combine the oil, tomatoes, onions, olives, oregano, chillis and wine and stir well.
Drain off and discard the lemon juice from the fish and pour over the oil and wine mixture.
Chill the salad in the refrigerator for 30 minutes.
Remove the dish from the refrigerator and garnish with the avocado slices.