1. Preheat the grill to high.
2. Peel and slice the echalion shallots into thin rings. Wash the cherry tomatoes and set them aside.
3. Toss the tomatoes and shallots together on a small roasting tray and drizzle over a tbsp of rapeseed oil. Season well with salt and freshly ground black pepper. Place under the grill until the tomatoes are softened and catching in places and the shallots are tender, about 8minutes (check every 2-3 minutes to ensure nothing is burning).
4. While the vegetables are cooking, heat anon-stick pan over medium heat. Once hot, place the smoked mackerel fillets skin-side down and cook for 3-4 minutes, just enough to warm them through and slightly crisp the skin. Alternatively, you can warm the mackerel under the grill if preferred.
5. Boil the eggs for 6 minutes for jammy centres.
6. Once the shallots and tomatoes are cooked, transfer them to a serving plate.
7. Gently place the smoked mackerel fillets on top of the vegetables.
8. Sprinkle the organic seaweed flakes over the top, adding a delightful umami flavour.
9. Grind some fresh black pepper over the dish to taste.
10. Peel the eggs and slice each in half.
11. Garnish the mackerel and eggs with seaweed flakes and a final touch of black pepper.
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