Smoked eel salad

INGREDIENTS for 4 PERSONS 4 fillets of mackerel under dry pepper, 300 g smoked eel, 50 g of Arugula, 2 4 radishes, tomatoes, 4 slices of bread, 4 tablespoons of olive oil, one teaspoon of thyme, crumbled 2 tablespoons chopped chives, 12 pickled cherries.

For the vinaigrette: 3 tablespoons of olive oil, one tablespoon of vinegar, salt, freshly ground black pepper.

Finely slice the mackerel fillets and smoked eel.

Meanwhile, prepare the vinaigrette: mix the olive oil, vinegar, salt and pepper.

Rinse and slice the arugula; clean and slice the radishes.

Blanch the tomatoes for a minute, rinse under cold water, Peel, slice in half, remove the seeds and chop the flesh into small pieces.

Keep aside in a colander.

Soak the slices of bread with olive oil, sprinkle with the thyme and let them Brown for 2 minutes under the grill.

Spread the arugula, radishes and bits of tomato dishes frozen individual, generously and pepper sprayed with the vinaigrette.

Pour the mixture in the center of the fish plates, sprinkle with chopped chives and garnish with pickled cherries.

Serve immediately with toasted bread.