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This recipe for smoked mackerel salad is healthy, super delicious and very easy to make. In Denmark the official recommendation from the Ministry of Food, Agriculture and We normally eat this smoked mackerel salad together with some fresh rye bread or our healthy and very delicious stone age bread. Now add the smoked mackerel and watercress and toss gently together.
Alright, don’t linger, let’s practice this sig's smoked mackerel salad formula with 11 elements which are definitely easy to obtain, and we have to process them at the very least through 12 tips. You should invest a while on this, so the resulting food could be perfect.
Composition - Sig's Smoked Mackerel Salad:
- Make ready 4 for to 6 smoked mackerel (oak smoked are best) filets, depending on size , skin removed
- Provide 125 grams - tagliatelle, cooked
- You need 1/2 tsp - salt substitute or salt for boiling pasta
- Provide 1/2 of vegetable stock cube for boiling pasta
- Need 1 tsp for horseradish
- Take 1 tsp - garlic puree
- Make ready 1 tsp for sundried tomato puree
- You need 2 tbsp for frozen broccoli cut into tiny florets
- You need 2 tbsp for frozen petite pois (smallest peas)
- Make ready 6 of pieces sundried tomatoes in olive oil. Reserve tablespoon of the oil
- Provide 1 small for jar or can of white asparagus tips drained, gently dry roasted until just browning in griddle pan
Divide between the four plates and drizzle over the dressing, then scatter. This smoked mackerel salad combines rich and tasty fish with fresh asparagus and new potatoes, with a punchy mustard dressing. The kick from the mustard pairs really well with the mackerel as it cuts through the richness of the oily fish. This mackerel and beetroot salad with horseradish is an easy salad recipe for the family.
Sig's Smoked Mackerel Salad steps:
- 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 .
Check out our hearty smoked mackerel salad with crunchy apple and vibrant beetroot. Now to the Consuming Passions recipe which uses smoked fish, some beans and a rather special salad with a horseradish dressing. Beetroot, horseradish and smoked mackerel cups. Smoked Mackerel Salad recipe: tast and filling smoked mackerel salad. Combine the creme fraiche and horseradish and then mix all together.
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