Mediterranean Mackerel Salad

Serves 2 to 4

Making a perfectly cooked hard boiled egg, a key ingredient here, is really easy. Put eggs in a small pot and cover with cold water. Place over high heat. Remove pot from heat just before it comes to a boil—you'll see little bubbles begin to float to the top. Cover pot with a lid, and let stand for 10 minutes. Place eggs in a bowl of ice cold water to stop cooking process, then peel and eat, or store in fridge for up to two days.

1 250g jar of mackerel fillets, broken into small chunks
8 Kalamata olives, pitted and chopped
1/4 cup red onion, chopped fine
2 hard boiled eggs, peeled and chopped
handful of flat Italian parsley, chopped

for dressing
1 tablespoon extra virgin olive oil
Juice from 1/2 a lemon
Freshly ground black pepper, to taste

In a deep bowl, mix the mackerel, olives, onion, eggs and parsley with a rubber spatula or spoon. Add the olive oil, lemon juice and pepper; mix well. Serve on a crusty baguette or over mixed greens.