Sig's Smoked Mackerel Salad
Sig's Smoked Mackerel Salad

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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 approach this sig's smoked mackerel salad formula with 11 elements which are surely easy to obtain, and we have to process them at the very least through 12 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements of Sig's Smoked Mackerel Salad:
  1. Give 4 to 6 smoked mackerel (oak smoked are best) filets, depending on size , skin removed
  2. You need 125 grams for tagliatelle, cooked
  3. Make ready 1/2 tsp for salt substitute or salt for boiling pasta
  4. Require 1/2 for vegetable stock cube for boiling pasta
  5. Make ready 1 tsp of horseradish
  6. Require 1 tsp of garlic puree
  7. Take 1 tsp of sundried tomato puree
  8. Need 2 tbsp frozen broccoli cut into tiny florets
  9. Take 2 tbsp for frozen petite pois (smallest peas)
  10. Take 6 - pieces sundried tomatoes in olive oil. Reserve tablespoon of the oil
  11. Provide 1 small 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 step by step:
  1. Skin the filets, break into bite sized pieces, chill in refrigerator.
  2. Mix the horseradish with garlic puree and then the sundried tomato puree
  3. 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
  4. Cut the broccoli into little florets, gently mix with the petite pois
  5. Chop the sundried tomatoes
  6. dry roast the asparagus in a hot griddle pan until slightly browned.
  7. 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.
  8. 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
  9. Add the broccoli and peas ( petite pois). Gently lift the mackerel under until well combined.
  10. Top with the griddled asparagus .
  11. Eat straight away or leave to chill in refrigerator.
  12. 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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