Mouth-watering macadamia-smoked Spanish Mackerel is the star of The Seafood Smokery Bundaberg’s Fisherman’s Bruschetta, and the recipe full of local ingredients is easy to make at home.
Bundaberg entrepreneurs Luke Truant and Lincoln Kirchner opened The Seafood Smokery in 2018, over the time they have developed their own smoking technology that gives their range of smoked fish and pate a unique flavour.
Luke said they are often asked about different ways to prepare their locally-caught smoked fish, and although there are a number of ways it can be enjoyed, he said the Fisherman’s bruschetta was easy and ideal for this time of year.
The Seafood Smokery Bundaberg’s Fisherman’s Bruschetta
Ingredients:
Macadamia-smoked, line-caught, Spanish Mackerel from The Seafood Smokery Bundaberg
Fresh crusty bread, such as sourdough from Pocket Storehouse
Fresh local tomatoes and avocadoes sliced and diced to make salsa
Chilli mayonnaise and olive oil of your choice
Steps:
Slice and grill the fresh crusty bread to ensure a crisp edge on either side
Spread on the chilli mayonnaise, then add a layer of some beautiful macadamia-smoked line-caught Spanish Mackerel.
Spoon on the tomato and avocado salsa.
Drizzle with your favourite olive oil. Done!
Luke said the Fisherman’s Bruschetta was sure to impress family and guests alike, and why not spoil Dad with Father’s Day brunch on Sunday.
- Earlier news: Seafood Smokery develops tasty unique product
