Andaluz Smoked Mackerel on Pan con Tomate with Soft Egg and Pimentón

Instructions

1. 01

   Bring a small saucepan of water to a gentle simmer. Lower the egg in carefully and cook for exactly 6 minutes 30 seconds for a just-set white and a glossy yolk. Move it to a bowl of cold water.

2. 02

   While the egg cooks, toast the gluten-free bread in a dry skillet over medium heat for 90 seconds per side, until crisp at the edges.

3. 03

   Rub the warm toast with the cut side of the garlic clove. Hold the tomato over a fine grater and grate the flesh directly onto the toast, letting the skin stay in your hand. The toast should be glossy with tomato pulp.

4. 04

   Drizzle the olive oil over the tomato toast and season with a pinch of salt.

5. 05

   Lay the smoked mackerel over the top in flakes. Peel the egg, halve it lengthwise, and set both halves on the plate beside the toast.

6. 06

   Dust the entire plate with smoked paprika and scatter the parsley. Finish with a squeeze of lemon and a crack of black pepper.