Smoked Mackerel Salad 4, With Corn Or Beans
Smoked Mackerel Salad 4, with Corn
This is 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. Amounts are approximate only and depends on your choice. Serves 2-3
Edited November 2017
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 cannellini, black or bartolli beans. See last picture.
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 (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)
2 tbsp. each of salad cream
2 tbs. mayonnaise
1 tsp., or more, chilli sauce of choice
Juice of half a lemon
You can use any other dressing of choice
Remove skin from mackerel fillets and flake it roughly into small pieces.
Place all ingredients in a bowl and mix well.
Serve with pieces of toast or small pitta bread or use as a sandwich filling.
It can also be served on a bed of finely shredded lettuce or on a bed of rocket leaves.
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.
Also see Salad Selection.