SMOKED MACKEREL AND WOODLAND EGG SUB

SMOKED MACKEREL AND EGG SUBS
Prep: 10 mins
Cooking: 7 mins
Serves 4

4 large Woodland eggs
2 peppered smoked mackerel fillets, skin removed
4 tbsp mayonnaise
4 large long white rolls
butter for spreading
rocket leaves

1 Place the eggs in a small pan, cover with cold water and slowly bring to the boil. Simmer for 7 mins. Drain the eggs then rinse in cold water. Tap the shells all over and peel away the shells. Flake the mackerel fillets and add to the eggs with mayonnaise and seasoning to taste. Lightly mix.
2 Split the rolls and spread with butter. Divide the mackerel and egg mixture between the rolls and top with rocket leaves. Wrap with clear film until ready to serve.