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Harissa-spiced mackerel picnic cake

Harissa-spiced mackerel picnic cake with a golden potato base.
Creamy, peppery, and lightly fiery, every slice is packed with flavor.
Topped with spring onion, olives, and juicy cherry tomatoes.

dinner ⏱ 90 min 600 kcal / portion 50.0 g carbs / portion (estimated) eggglutenmilkmustard 🔗 Original source

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Harissa-spiced mackerel picnic cake
v5 · rb0e705f985 20260727Z1751 750 g potato 7 pieces egg 300 g cherry tomato flaky salt and black pepper to taste 🔥 preheat the oven to 200°C 🍳 ⏱ 25 min simmer new potatoes until soft but holding shape ⏳ drain and cool the potatoes 🍳 ⏱ 6 min boil eggs, then rinse under cold water and peel 🌀 whisk mayonnaise with 2 eggs and dijon mustard line a 20cm cake tin with greaseproof paper squash the potatoes flat to about 1.5cm thick 🍽 press half the squashed potatoes into the tin base and sprinkle with flaky salt and black pepper 🍽 layer in half the mackerel, half the spring onions, and half the olives 🍽 pour half the mayonnaise mixture evenly over the top 🍽 lay halved eggs yolk side up on top 🍽 top with final layers of mackerel, spring onions, then olives 🍽 press remaining squashed potatoes on top and compact firmly, then sprinkle with salt and pepper and pour remaining mayonnaise mixture 🌀 toss cherry tomatoes with harissa, maple syrup, and oil 🍽 scatter harissa tomatoes evenly over the potato layer 🔥 ⏱ 35-40 min bake until tomatoes soften and are slightly charred ⏳ ⏱ 4 h · ⏳ 4 min refrigerate until cool and set, preferably overnight 🌀 mix parsley salsa 🍽 remove the cake from the tin and drizzle evenly with parsley salsa Harissa Mackerel Picnic 🎉 salt to taste black pepper to taste 60 ml olive oil 3 tbsp harissa 2 tsp maple syrup 240 g mackerel 4 pieces spring onion 200 g kalamata olive 100 g mayonnaise 1 tbsp dijon mustard 1½ tbsp flat leaf parsley 1 piece lemon 1 piece garlic clove 2 tbsp oil salt, black pepper 3.5 pieces olive oil, harissa, maple syrup cherry tomato mackerel, spring onion, kalamata olive mayonnaise, dijon mustard 3.5 pieces egg flaky salt and black pepper flat leaf parsley, lemon, garlic clove, oil
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Preparation steps

  1. preheat the oven to 200°C
  2. simmer new potatoes for 25 minutes until soft but holding shape
  3. drain and cool the potatoes
  4. boil eggs for 6 minutes, then rinse under cold water and peel
  5. whisk mayonnaise with 2 eggs and dijon mustard
  6. line a 20cm cake tin with greaseproof paper
  7. squash the potatoes flat to about 1.5cm thick
  8. press half the squashed potatoes into the tin base and sprinkle with flaky salt and black pepper
  9. layer in half the mackerel, half the spring onions, and half the olives
  10. pour half the mayonnaise mixture evenly over the top
  11. lay halved eggs yolk side up on top
  12. top with final layers of mackerel, spring onions, then olives
  13. press remaining squashed potatoes on top and compact firmly, then sprinkle with salt and pepper and pour remaining mayonnaise mixture
  14. toss cherry tomatoes with harissa, maple syrup, and oil
  15. scatter harissa tomatoes evenly over the potato layer
  16. bake for 35-40 minutes until tomatoes soften and are slightly charred
  17. refrigerate until cool and set for at least 4 hours, preferably overnight
  18. mix parsley salsa
  19. remove the cake from the tin and drizzle evenly with parsley salsa

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