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Ingredients requirements of Sig's Smoked Mackerel Salad:
- Get 4 - to 6 smoked mackerel (oak smoked are best) filets, depending on size , skin removed
- You need 125 grams of tagliatelle, cooked
- Get 1/2 tsp salt substitute or salt for boiling pasta
- Provide 1/2 for vegetable stock cube for boiling pasta
- Provide 1 tsp - horseradish
- Need 1 tsp of garlic puree
- You need 1 tsp for sundried tomato puree
- Get 2 tbsp for frozen broccoli cut into tiny florets
- Need 2 tbsp of frozen petite pois (smallest peas)
- Get 6 for pieces sundried tomatoes in olive oil. Reserve tablespoon of the oil
- Get 1 small jar or can of white asparagus tips drained, gently dry roasted until just browning in griddle pan
Sig's Smoked Mackerel Salad making process:
- Skin the filets, break into bite sized pieces, chill in refrigerator.
- Mix the horseradish with garlic puree and then the sundried tomato puree
- Boil the tagliatelle in salted water to which the stock cube has been added. Either boil as to instructions on packet or to your liking
- Cut the broccoli into little florets, gently mix with the petite pois
- Chop the sundried tomatoes
- dry roast the asparagus in a hot griddle pan until slightly browned.
- I do not recommend using the green variety from a jar as it does not griddle pan well. You may of course use both, green or white cooked from fresh and then griddled.
- When the tagliatelle is cooked add the three table spoons of sundried olive oil to it. Mix in the the combined horseradish, garlic puree and sundried tomato puree
- Add the broccoli and peas ( petite pois). Gently lift the mackerel under until well combined.
- Top with the griddled asparagus .
- Eat straight away or leave to chill in refrigerator.
- I have no eaten this with other smoked fish but I should think it works well too .
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