Grilled mackerel salad with sourdough croûtons, tarragon Caesar dressing & quick pickled red onion

Grilled mackerel salad with sourdough croûtons, tarragon Caesar dressing & quick pickled red onion

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

Call this a Scandi Caesar salad, if you like. It has that familiar crisp crunch of lettuce and croûtons and the same bite from the acidity of the dressing. This version is definitely a lot lighter, with crème fraîche to account for most of that distinctive creaminess in the dressing. Tarragon and mackerel are great friends but if you would prefer to use some roast chicken, this would work too and would be a great way to use up leftovers.

Ingredients

Quantity Ingredient
1 red onion, thinly sliced
2 tablespoons white wine vinegar
pinch sugar
2 thick slices sourdough bread, torn into bite-sized chunks
2 tablespoons olive oil
2 garlic cloves, finely chopped
1/2 lemon, zested and juiced
1 tablespoon cold-pressed rapeseed oil or olive oil, plus a little extra for brushing
2 tablespoons light creme fraiche
1 tablespoon mayonnaise
5 tarragon leaves, finely chopped
4 mackerel fillets, pin-boned
2 large heads romaine or cos lettuce, torn into pieces
25g parmesan cheese, shaved

Method

  1. Start by making the pickled onion. Place the sliced red onion in a small bowl and sprinkle with 1 tablespoon of the vinegar. Sprinkle over a little sea salt and a pinch sugar. Stir, then set aside for at least 20 minutes, until the onions have turned bright pink and have lost their bite.
  2. Preheat the oven to 200°C. Place the bread chunks on a baking sheet, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Toss to coat really well then space the bread out evenly on the sheet. Bake for 10–12 minutes, turning halfway through until crisped-up and golden.
  3. Make the dressing by mixing the garlic and remaining vinegar together. Leave for 5 minutes, then add the lemon juice, zest and rapeseed oil. Stir through the crème fraîche, mayonnaise and tarragon.
  4. Heat the grill and line a baking sheet with foil. Place the mackerel fillets on the prepared baking sheet, skin side up. Brush with a little rapeseed oil and season with salt and pepper. Grill for 5 minutes, then flip over and grill for another few minutes until cooked through.
  5. Toss the lettuce, dressing, Parmesan shavings and croûtons together in a large salad bowl. Divide among 4 plates, scatter with the pickled onions and top with the mackerel.
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