Now that we’re finally onto salad weather, I find myself hankering for nice bit of smoked mackerel. Not that flabby rubbish they vac pack in supermarkets but a proper whole smoked specimen from the fishmongers. For something cheap and delicious that will last for ages in the fridge you can’t do much better than one of these golden beauties.
I decided to mix in some blood oranges that needed eating up, along with leftover rice, steamed broccoli and french beans that the baby rejected, capers, red onion and a lively little dressing of horseradish, sour cream, balsamic vinegar, chilli and lime. This would also be great with lentils, asparagus and new potatoes.
1 smoked mackerel, flaked
florets from a head of broccoli, steamed
150g green beans, steamed
2 blood oranges, peeled and segmented
2-3 heaped tsp. drained capers in brine
1/2 red onion, very finely sliced
few big handfuls of leftover rice
1 tbsp. creamed horseradish
1 tbsp. sour cream
1/2 tbsp. balsamic vinegar
2-3 tsp. your favourite chilli sauce (I used Tsuru’s amazing eat the bits chilli oil)
a hefty squeeze of lime juice
salt and pepper
- mix the dressing ingredients adjusting the levels of horseradish, chilli and lime to your personal preference.
- combine the salad ingredients. Mix with the dressing just before eating.