It can have a very strong taste, which is good in a creamy pate, but otherwise what exactly can you do with a packet of smoked mackerel, though it is undeniably a handy fridge ingredient and very good for you to boot. In this salad, the fish is balanced by the other ingredients and it has convinced me to buy it again, as it is simple, refreshing and works as a main meal for 2 or a light meal for more.
Smoked Mackerel Salad
Essential: a packet of the mackerel, a lettuce or mixed leaves, 1 lemon, 1 tin cannelloni or chickpeas, a piece of cucumber in matchsticks, and for the dressing - plain yoghurt, grainy mustard and horseradish sauce.
To add for crunch: a few radishes sliced, a handful of mangetout sliced, some red onion finely sliced.
- Skin the fish and break into fairly small pieces with your fingers.
- Put into a big bowl with the lettuce, rinsed and drained beans or chickpeas and the cucumber.
- Peel the lemon , remove all pith and cut the flesh into small pieces. Add to the bowl.
- Put in your crunch ingredients.
- Now mix about 2/3 tablespoons yoghurt with a half teaspoon horseradish, and a full one of the mustard - or to taste.
- Mix this lightly into the salad just before serving. Eat with warm crusty bread or hot new potatoes.
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