Smoked mackerel and pickled vegetable salad

Smoked mackerel and pickled vegetable salad

By
From
Everyday Seafood
Serves
4

Smoked fish and pickles work so well together. The acidity of the pickle cuts the richness of the fish with every mouthful, to delicious effect. If you prepare the pickled veg in advance you can assemble this salad in 5 minutes – perfect for a quick lunch. If you’re feeling like showing off though, you can top the salad with some freshly grilled mackerel fillets.

Ingredients

Quantity Ingredient
6 smoked mackerel fillets
2 teaspoons creamed horseradish
1 lime, zest finely grated and juiced

For the pickled vegetable salad

Quantity Ingredient
100ml cider
100ml cider vinegar
100ml water
100g caster sugar
1 banana shallot, peeled and sliced into rings
1 carrot, peeled and thinly sliced
1 fennel bulb, tough outer layer removed, shredded, (ideally on a mandoline)
1 celery stick, de-stringed (with a peeler) and finely sliced
1 red pepper, peeled, cored, deseeded and finely sliced
1 garlic clove, peeled and crushed
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
cold-pressed rapeseed oil, to drizzle
mustard and cress or salad leaves

Method

  1. For the pickled vegetables, put the cider, cider vinegar, water and sugar into a pan over a medium heat to dissolve the sugar. Put all the prepared vegetables and garlic into a bowl large enough to hold them and the pickling liquor. Bring the pickling liquor to the boil, then pour over the vegetables. Cover the bowl with cling film and set aside to cool.
  2. To prepare the fish, remove the skin and cut down the middle of the fillet to cut out all the little bones. Flake the fish into a bowl and mix in the horseradish, lime zest and juice.
  3. Drain the pickled vegetables, keeping the liquor to store any leftovers.
  4. Gently toss the pickled vegetables with the mackerel, adding a drizzle of rapeseed oil. Taste for seasoning, adding salt and/or pepper if need be.
  5. To serve, share the salad equally between 4 plates and finish with a drizzle of rapeseed oil and cress or salad leaves.
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