Kelp noodles, mackerel, radish & elderflower vinaigrette

Kelp noodles, mackerel, radish & elderflower vinaigrette

Nordic Light
10 mins
Cooking time
5 mins
Simon Bajada

On a recent trip to Iceland I was surprised to see the popularity of these noodles, which are easy to prepare and are great for those suffering from gluten intolerances. While there aren’t many food products that are commonly used in both Asia and Iceland, both places obviously share a greater appreciation of seaweed than the rest of the world. The elderflower vinaigrette is a wonderfully sweet dressing perfect for green salads – keep the excess in a sealed jar in the refrigerator and give it a shake before using.


Quantity Ingredient
200g kelp noodles
2 x 100g smoked mackerel fillets
or 300g fresh mackerel or sardine fillets
75g fine polenta, (if using fresh fish)
1 tablespoon rapeseed oil, (if using fresh fish)
75g radishes, thinly sliced
1/2 radicchio head, leaves separated and placed in cold water
redwood sorrel leaves, to garnish

Elderflower vinaigrette

Quantity Ingredient
100ml elderflower cordial
2 tablespoons apple-cider vinegar
2 teaspoons dijon mustard
1/4 teaspoon salt
125ml rapeseed oil


  1. Rinse the noodles under cold running water, then place them in a bowl filled with water and leave to soak for 10 minutes. Drain, then cut the noodles in half with kitchen scissors and add to a large bowl.
  2. For the vinaigrette, whisk together all the ingredients, except the oil, in a small bowl to combine. Continue to whisk, adding the oil in a slow, steady stream, until the dressing is creamy and the oil is emulsified.
  3. If using smoked fish, halve each fillet. If using fresh fish, coat the fillets in polenta and pan-fry over a medium heat in the oil for 1 minute on each side, until the polenta has formed a crunchy crust.
  4. Add 2 tablespoons of the vinaigrette and the radishes to a large bowl with the noodles and toss together well. Season to taste with salt and pepper and add an extra tablespoon of vinaigrette, if you like.
  5. Drain the radicchio leaves and divide them between serving bowls. Spoon the noodle and radish mixture between the radicchio ‘cups’ and top with the fish pieces. Scatter over a few redwood sorrel leaves to garnish and serve with crispbreads.
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