Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Salad with mackerel, celery, apple and dill
The sophisticated combination of juicy mackerel, crunchy celery, sweet apple and aromatic dill will delight you.
for the salad
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | rib(s) | of celery stalks |
| 1 | lemon, squeezed | |
| 3 | fruity apples (ideal: Renette, Topaz) | |
| 1/2 | cucumber | |
| 1 | tablespoon(s) | apple cider vinegar |
| 1 | tablespoon(s) | sunflower oil |
| 1 | smoked mackerel or 3 fillets | |
| 1 | bunch | of dill, plucked |
| 2 | tablespoon(s) | of capers |
| pinch | of sugar | |
| plenty of freshly ground pepper | ||
| salt | ||
- Finely slice the celery ribs.
- Pour the lemon juice into a small bowl, peel the apples and immediately soak them in the lemon juice to prevent them from turning brown. Then slice them in the same way and keep them in the lemon juice. Peel and slice the cucumber lengthways, remove the seeds and slice the cucumber in the same way.
- Mix the vinegar, salt and pepper into a sauce, whisk with the oil to make a vinaigrette and season to taste. Mix the celery and cucumber with the apples in lemon juice and the dressing.
- Skin the mackerel and remove the meat in bite-sized pieces, carefully removing the bones. Mix with the salad, garnish with dill and capers and serve with freshly cooked potatoes and a knob of butter to melt on top.
Tip:
Falstaff Wine Recommendation
Markus Altenburger, Chardonnay Leithaberg DAC Ried Jungenberg bio 2018
Smoked fish simply calls for great Chardonnay - and the Ried Jungenberg from Markus Altenburger is exactly that: tightly meshed, fresh, full of finesse and dynamism, terrific!
feingeist.at, 32,95 euros
