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

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Composition Sig's Smoked Mackerel Salad:
  1. Get 4 to 6 smoked mackerel (oak smoked are best) filets, depending on size , skin removed
  2. Prepare 125 grams of tagliatelle, cooked
  3. Give 1/2 tsp of salt substitute or salt for boiling pasta
  4. Make ready 1/2 for vegetable stock cube for boiling pasta
  5. Get 1 tsp for horseradish
  6. Require 1 tsp for garlic puree
  7. Provide 1 tsp - sundried tomato puree
  8. Get 2 tbsp of frozen broccoli cut into tiny florets
  9. Give 2 tbsp of frozen petite pois (smallest peas)
  10. Get 6 for pieces sundried tomatoes in olive oil. Reserve tablespoon of the oil
  11. Take 1 small for jar or can of white asparagus tips drained, gently dry roasted until just browning in griddle pan
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 .

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