Sig's Smoked Mackerel Salad. 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.

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Sig's Smoked Mackerel Salad Smoked mackerel is delicious to eat, very nutritious, cheap to buy and can be served in a great many different ways. Smoked mackerel is sold ready to eat and can be used straight from the wrapping in any of the recipes detailed on this page. Smoked mackerel salad is very nutritious. We can have Sig's Smoked Mackerel Salad using 11 ingredients and 12 steps. Here is how we achieve.

Preparation To Make of Sig's Smoked Mackerel Salad

Instructions. of to 6 smoked mackerel (oak smoked are best) filets, depending on size , skin removed.
Detaile. of tagliatelle, cooked.
Guidelines. of salt substitute or salt for boiling pasta.
Instructions. of vegetable stock cube for boiling pasta.
Step by step. of horseradish.
Step by step. of garlic puree.
Detaile. of sundried tomato puree.
Guidelines. of frozen broccoli cut into tiny florets.
Step by step. of frozen petite pois (smallest peas).
Directions. of pieces sundried tomatoes in olive oil. Reserve tablespoon of the oil.
Step by step. of jar or can of white asparagus tips drained, gently dry roasted until just browning in griddle pan.

Hey, is this your first time watching my. This mackerel and beetroot salad with horseradish is an easy salad recipe for the family. Check out our hearty smoked mackerel salad with crunchy apple and vibrant beetroot. This smoked mackerel salad combines rich and tasty fish with fresh asparagus and new potatoes, with a punchy mustard dressing.

This Is To Make Sig's Smoked Mackerel Salad

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 ..

The kick from the mustard pairs really well with the mackerel as it cuts through the richness of the oily fish. Smoked fish and earthy grilled broccoli are offset by a sharp, spicy-sweet dressing. Smoked mackerel fillets are good value and require little preparation, making this a great no-fuss meal. For more Lunch recipes, head to Tesco Real Food. Remove the mackerel from the homemade smokers, allow to cool, then remove the flesh and flake with a fork.

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