Smoked Mackerel Salad with Avocado
Smoked Mackerel Salad with Avocado
This is a an easy dish to make, specially when you are in a hurry. It tastes better with peppered smoked mackerel. If you have only plain one available, add a good helping (one teaspoon) of coarsely ground pepper.
Serves 2-3
Ingredients
- 150-200 gm smoked mackerel fillets (1 standard pack of 2 fillets), peppered is better
- 1 avocado, peeled and cubed into small pieces
- 50 gm or 1/2 small, red onion, peeled and finely chopped
- 1 green chilli, finely sliced (I do not remove seeds, but you can)
- 2-3 tbsp. good quality mayonnaise
- 2-3 squirts of Tabasco hot pepper sauce
- A good sprinkle of freshly ground black pepper (optional)
- A little fresh dill (Sua Saag). You can use dry dill, if you don't have fresh.
Instructions
- Remove skin from mackerel.
- Chop/break/flake mackerel roughly into small pieces.
- Place all ingredients in a bowl and mix gently, but well.
- Taste and adjust seasoning.
- Serve with pieces of toast or small Pita or any other type of fresh bread, as a starter or as part of a buffet or BBQ.
- It can also be served on a bed of finely shredded lettuce or on a bed of rocket leaves.
Notes
- You can add a little fresh lemon juice.
- You can also use it to fill vol-au-vent cases. This quantity is enough to fill 6 cases.
- You can also use it as sandwich filling.
- Instead of adding avocado pieces, it can be served filled into avocado halves.
- You can use different herbs and dressings.
- Also see A Collection of Salad Recipes.