The sophisticated combination of juicy mackerel, crunchy celery, sweet apple and aromatic dill will delight you.
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | rib(s) | Celery stalks |
| 1 | Lemon, squeezed | |
| 3 | piece(s) | 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 | Dill, plucked |
| 2 | tablespoon(s) | Capers |
| pinch | Sugar | |
| Plenty of freshly ground pepper | ||
| Salt | ||
Cut the celery ribs into thin slices.
Put the lemon juice in a small bowl, peel the apples and immediately dip them in the lemon juice to prevent them from turning brown. Then cut them into slices and keep them in the lemon juice. Peel and slice the cucumber lengthwise, peel out 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 organic 2018
Smoked fish simply calls for great Chardonnay - and the Ried Jungenberg from
Markus Altenburger is exactly that: tightly woven, fresh, full of finesse and dynamism, magnificent!32,95 Euro
