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
- Cook the green beans in boiling water for 2 minutes until just tender, then refresh under cold water, drain and cut in half.
- Tip the salad leaves into a large bowl and add the beans, tomatoes and avocado.
- 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.
