Tarts of tomato and mackerel

Remove the skin from the mackerel and remove the fish meat from the bone. Divide it into small pieces with a fork. Weigh 200 g of the fish. Use the rest as a sandwich or in a salad.

Halve the piece of cucumber lengthwise and scrape out the seeds with a spoon. Cut the cucumber into tiny cubes. Keep 2 tbsp of the cucumber separately for the garnish. Mix the pieces of mackerel with the rest of the cucumber and 2 tbsp pesto. Season with pepper.

Cut a large cap from the top and bottom of the tomatoes. Cut the beautiful middle of the tomatoes each into 3 equally thick slices and sprinkle with a little salt.

Place a slice of tomato on 4 plates. Divide half of the mackerel mixture over here. Put another slice of tomato on it. Spoon the rest of the mackerel mixture and place the last slices of tomato on the mackerel. Press everything lightly. Spoon the cubes of cucumber on the tarts.

Mix the oil in a bowl with the remaining pesto. Drop this dressing over the tarts. Delicious with warm focaccia bread.