Harissa-spiced mackerel picnic cake

dinner · ⏱ 90 min · 6 portions · 50.0 g carbs / portion · allergens: egg, gluten, milk, mustard

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
http://flowcooking.food/en-us/recipe/729/harissa-spiced-mackerel-picnic-cake/