25 February 2011

Smoked Mackerel Salad with Crunchy Crutons

Now really there are very few recipes in diet books that you'd actually cook when not on the diet, lets face it they never taste as good as the thing they are impersonating,  but I was really surprised by the Smoked Mackerel salad in Anna Richardson's Body Blitz: Five Rules for a Brand New You. And the work wife was so impressed she's even made it for herself and she laughs in the face of diets (mostly, I think, because she is built like a racing snake). You have to trust me though because this salad sounds like it will be incredibly boring but it's not and even the weird 'crunchy cruton's' (i.e. ryvita) work. An added bonus is that I loved it so much I wanted to blog about it and that meant I know know how to spell the word 'mackerel'... see!

Smoked Mackerel Salad with Crunchy Croutons


Serves 1

1/2 yellow pepper, deseeded
1 medium carrot, peeled
2 ripe tomatoes, quartered
a few slices of cucumber
1 celery stick, trimmed and thinly sliced
3-4 romaine lettuce leaves, roughly torn
1 smoked split mackerel fillet (roughly 50g), skinned
1 thin rye crisp bread
1tsp hot horseradish sauce
1tsp salad cream

1. Cut the pepper and carrot into thin strips and put into a bowl with the tomatoes, cucumber, celery and lettuce leaves. Toss lightly together.
Salad pre-mackerel

2. Flake the mackerel into chunky pieces and drop on top. Break the crispbread into small pieces and scatter over.


Salad post-mackerel


3. Mix the horseradish with the salad cream and 2tsp cold water in a small bowl. Spoon over the salad and eat!

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