Lake trout with potato risotto
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Blood Orange and Mackerel Salad
Sicilian chef Ciccio Sultano's salad is full of vibrant flavours and glorious colour. Let this dish brighten up your dinner plate.
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | tarocco (or other) blood oranges, segmented | |
| 1 | organic lemon, ideally Sicilian, segmented | |
| 30 | g | parsley leaves, chopped |
| 1 | red chilli, finely sliced | |
| 100 | ml | iced water |
| 150 | ml | extra virgin olive oil |
| 2 | spring onions, washed and trimmed | |
| salt | ||
| 2 | can | mackerel fillets in oil, drained |
| 2 | oranges, segmented | |
Preparation:
- Cut the spring onions into long fine strips and place in the iced water while you prepare the salad.
- Mix the citrus fruit segments together in a bowl with the chilli and parsley.
- Drizzle in the olive oil, season with salt and set aside for 15 minutes to let the flavours meld.
- Just before serving, remove the spring onions from the ice water and drain on kitchen paper. Add to the salad.
- Carefully remove the mackerel fillets from the oil and serve with the salad.
Tip:
If you can't get Sicilian lemons, which are sweeter and milder in flavour, you may need to add a pinch or two of sugar to the salad.
