Miss Can Horse Mackerel in Olive Oil with Algarve Tomato Salad and Boiled Potatoes
Serving Size: 4
Ingredients:
- 4 tins Horse Mackerel in Olive Oil
- 6 Medium-Small Potatoes, for boiling
- 1 Bay Leaf
- 5 Allspice Berries
- 2 pinches Salt
- 6 Tomatoes, ripe
- 1 Cucumber
- 1 Red Onion
- 2 tbsp Olive Oil
- ¼ cup Red Wine Vinegar
- 1 tbsp Oregano Leaves
Instructions:
Potatoes—cook the potatoes over low-medium heat in salty water, bay leaf and allspice berries. Cook for approximately 20 minutes once the water boils. Drain potatoes, cool, remove the skin and cut into quarters.
Algarve Tomato Salad
Add vinegar to the chopped onion and set aside for 5 minutes. Chop the tomatoes and cucumbers. After the onions have steeped in the vinegar, mix the onions with the tomatoes and cucumbers, the olive oil and the oregano leaves. Adjust salt to taste.
Serve the salad and the cooked potatoes along with the Horse Mackerel.
