2 x 190 g peppered wood-smoked mackerel fillets in sunflower oil, drained
1 x 425 g can mango slices in light syrup, drained and diced into 1
½ red onion, peeled and finely chopped
1 ripe avocado, peeled, de-stoned and diced into 1 cm chunks
½ red chilli, de-stalked, deseeded and finely chopped (be careful to wash your hands after handling)
Juice of 1 lime
3 tbsp fresh coriander, finely chopped
½ tsp salt
Share the mackerel between four small plates.
Add into a bowl the mango, onion, avocado, chilli, lime, coriander and salt and gently stir together.
Leave to marinade in the bowl for five minutes before spooning over the mackerel. Serve.
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