Pete Biggs’ Smoked Mackerel, Bacon & Duck Egg on Doom Bar Bread

“Doom Bar beer (Sharp’s brewery) adds a great flavour to the bread and fills the kitchen with an incredible smell when baking.”

PREP: 30 mins
COOKING: 30 mins

For the Bread – makes 2 loaves

  • 200g light malthouse bread flour
  • 300g white bread flour
  • 300ml Doom Bar beer
  • 35g fresh yeast (or 14g instant)
  • 10g butter
  • 20g salt

For the Salad

  • 8 rashers of cooked bacon sliced
  • 4 duck eggs
  • 200g watercress leaves
  • 2 fillets of smoked mackerel

For the Mustard Dressing

  • ½ tsp finely chopped shallot
  • ½ tsp English mustard
  • 1 tsp cider vinegar
  • 100ml rapeseed oil

For the Bread

Mix together all the ingredients, except the salt, to form a dough. Knead on a lightly floured surface for 5 minutes. Add the salt and knead for a further 2 minutes. Place the dough in a bowl. Cover in cling film and leave in a warm place until the dough doubles in size. Remove the dough and roll into shape for 2 loaf tins. Place in the tins and cover with a damp cloth. Leave in a warm place for a further 45 minutes. Preheat oven to 235°C. Remove cloth, dust with flour and add a splash of water to create some steam and give a crusty finish. Bake for 20 minutes.

For the Salad

Flake the smoked mackerel into large pieces. Mix together the mackerel flakes, bacon and watercress.

For the Mustard Dressing

Combine the mustard dressing ingredients together and drizzle over the salad.

To Serve

Toast 4 slices of the Doom Bar bread. Place salad on top of toast. Poach the duck eggs for 3 minutes. Season and add to the salad.