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Nutritional Therapy Oxford Dip ION, mBANT
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Summer Mackerel Salad

I recently cooked this is a seasonal recipe at a Riverford Cookery Demonstration and everyone raved about it so I decided to add it to this edition.  The combination of Mackerel and Horseradish is delicious.

Serves 4

4 Mackerel Fillets (peppered)
250g Green Beans
1 Lettuce
2 Tomatoes, roughly chopped
1 Avocado
2 Spring Onions
200ml Crème Fraiche
4tsp Horseradish Cream
Squeeze of Lemon Juice

  1. Cook the green beans in boiling water for 2 minutes until just tender, then refresh under cold water, drain and cut in half.
  2. Tip the salad leaves into a large bowl and add the beans, tomatoes and avocado.
  3. Peel off the skin from the mackerel fillets and tear the flesh into bite-size pieces.  Add to the salad.


Make the dressing:  mix the crème fraiche in a large bowl with the horseradish cream.  Season with freshly ground black pepper and a squeeze of lemon juice.  Add the dressing and toss well into the salad.  Serve immediately.

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