Remove the skin from the two smoked mackerel fillets, and break up into large chunks.
Zest and juice the lemon.
Pick the leaves from the parsley stalks, and chop finely.
Stir the ricotta to soften it, then mix in the lemon zest and juice, chopped parsley, olive oil, salt and pepper. Gently fold in the chunks of smoked mackerel, trying not to break them up too much. Taste and adjust the seasoning.
Keep refrigerated until needed, up to three days.
Pre-heat the oven to 180'C or a grill pan until smoking.
Slice the ciabatta into generous slices and drizzle with half of the remaining olive oil, and either toast in the oven until golden and crisp or grill until nicely charred.
Peel a clove of garlic and rub on to the toasted ciabatta. Set aside.
Peel and slice the remaining clove of garlic.
Chop the red chilli into thin slivers.
Wash and trim the Tenderstem broccoli.
Heat a frying pan over medium-high heat, drizzle in the remaining olive oil, and add the broccoli. Saute the broccoli for about 5 minutes, before adding the sliced garlic and the slivered chilli.
Stir the Tenderstem for about 2 more minutes, season with salt and pepper. Check the broccoli for doneness: if the spears are still too firm, add a splash of water to steam them.
When the broccoli is tender, remove from the heat.
Generously smear the toasted ciabatta with the smoked mackerel pate. Top with the spears of Tenderstem broccoli, and sprinkle with the garlic and chilli.
«For added flourish, top the finished bruschetta with Parmesan shavings, a few rocket leaves and a drizzle of olive oil.»