Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sig's smoked mackerel salad. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This recipe for smoked mackerel salad is healthy, super delicious and very easy to make. In Denmark the official recommendation from the Ministry of Food, Agriculture and We normally eat this smoked mackerel salad together with some fresh rye bread or our healthy and very delicious stone age bread. Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it's best while still warm).
Sig's Smoked Mackerel Salad is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Sig's Smoked Mackerel Salad is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook sig's smoked mackerel salad using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Sig's Smoked Mackerel Salad:
- Get 4 to 6 smoked mackerel (oak smoked are best) filets, depending on size , skin removed
- Prepare 125 grams tagliatelle, cooked
- Prepare 1/2 tsp salt substitute or salt for boiling pasta
- Get 1/2 vegetable stock cube for boiling pasta
- Get 1 tsp horseradish
- Make ready 1 tsp garlic puree
- Take 1 tsp sundried tomato puree
- Take 2 tbsp frozen broccoli cut into tiny florets
- Make ready 2 tbsp frozen petite pois (smallest peas)
- Prepare 6 pieces sundried tomatoes in olive oil. Reserve tablespoon of the oil
- Take 1 small jar or can of white asparagus tips drained, gently dry roasted until just browning in griddle pan
The kick from the mustard pairs really well with the mackerel as it cuts through the richness of the oily fish. This mackerel and beetroot salad with horseradish is an easy salad recipe for the family. Check out our hearty smoked mackerel salad with crunchy apple and vibrant beetroot. Its nutritional benefits multiply as it contains apple, cucumber and avocado - a super healthy combination of foods.
Instructions to make Sig's Smoked Mackerel Salad:
- Skin the filets, break into bite sized pieces, chill in refrigerator.
- Mix the horseradish with garlic puree and then the sundried tomato puree
- Boil the tagliatelle in salted water to which the stock cube has been added. Either boil as to instructions on packet or to your liking
- Cut the broccoli into little florets, gently mix with the petite pois
- Chop the sundried tomatoes
- dry roast the asparagus in a hot griddle pan until slightly browned.
- I do not recommend using the green variety from a jar as it does not griddle pan well. You may of course use both, green or white cooked from fresh and then griddled.
- When the tagliatelle is cooked add the three table spoons of sundried olive oil to it. Mix in the the combined horseradish, garlic puree and sundried tomato puree
- Add the broccoli and peas ( petite pois). Gently lift the mackerel under until well combined.
- Top with the griddled asparagus .
- Eat straight away or leave to chill in refrigerator.
- I have no eaten this with other smoked fish but I should think it works well too .
Check out our hearty smoked mackerel salad with crunchy apple and vibrant beetroot. Its nutritional benefits multiply as it contains apple, cucumber and avocado - a super healthy combination of foods. Smoked mackerel salad is very nutritious. Hey, is this your first time watching my. Toss the defrosted peas with the cooled broccoli rice, spinach, flaked mackerel and pomegranate seeds.
So that is going to wrap this up for this special food sig's smoked mackerel salad recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!