Ingredients

• 150 gm. peppered smoked mackerel fillets. Tinned mackerel in oil/brine is also nice (drain the oil/brine off)

• 2-3 tbsp. finely chopped red onion (optional)

• 1 fresh green/red chilli, finely sliced (optional) or a little Tabasco chilli sauce

• 1 small tin of corn kernels, approximately 4 tbsp. You can used similar amount of any tinned or frozen beans like cannelloni, black or bartolli beans. See last picture.

• Dressing 1, picture 1:

• A mix of Salad cream and mayonnaise (2 tbsp. each). You can add a little tomato ketchup too.

• Coarsely ground black pepper

• Salt to taste, remember fish and sauces are all salted

• Chopped green or red chilli (optional)

• Dressing 2, picture 2 (Vinaigrette):

• 2-3 tbsp. wine vinegar or light balsamic vinegar or any other good vinegar

• 1/3 tsp. salt (to taste)

• 1 tsp. wholegrain, made mustard

• Any dry or fresh herbs of choice or mixed dry herbs

• 1/2 tbsp. whole 1 tsp. olive oil of good quality (there is enough oil in the fish)

• Dressing 3, picture 3 and 4

• 2 tbsp. each of salad cream

• 2 tbsp. mayonnaise

• 1 tsp., or more, chilli sauce of choice

• Juice of half a lemon

• Picture 5; Corn and Tuna salad served as a filling in Yorkshire Pudding with Mackerel or Haddock or Salmon Salad Filling

• You can use any other dressing of choice

Instructions

1. Remove skin from mackerel fillets and flake it roughly into small pieces.

2. Place all ingredients in a bowl and mix well.

3. Serve with pieces of toast or small pitta bread or use as a sandwich filling.

4. It can also be served on a bed of finely shredded lettuce or on a bed of rocket leaves.

5. You can also serve it filled in vol-au-vent cases or cooked Yorkshire Pudding , see picture. This quantity is enough to fill 6 cases.

Notes

• Also see Salad Selection.