Serving smoked mackerel with a cream sauce make
it tastes less salty and dry.
1. Sear mackerel skin side down with some
finely cut shallot until skin is crispy.
2. Add tomatoes cut into wedges, cover with
lid, stir a couple of times until soft.
3. Season with a little soy sauce, chili
and finish with sour cream and chopped chives.
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