(4 to 6 portions)

  • 6 eggs
  • 2 tins (425 g each) mackerel
  • 1 baby gem lettuce or any salad leaves of your choice
  • 4 tomatoes, sliced
  • 1 onion, cut into rings
  • 100 g black olives
  • salt and freshly ground black pepper to taste

Place eggs in saucepan and fill with cold water. Bring to the boil and boil for 5 or 6 minutes. Drain and pour cold water over the eggs immediately. Allow to cool and remove shells. Halve each egg. Drain tinned fish and remove bones. Break into large chunks. Place salad leaves in a bowl and arrange all the ingredients on top. Season with salt and pepper.