Chicory and radicchio filled with quark and pickled mushrooms
A salad fit for the ladies of the official »Bridgerton« cookbook.
Spring Salad with Smoked Mackerel & Horseradish
This spring salad with fresh horseradish gives you a feeling of well-being and refreshment.
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | smoked mackerel fillets | |
| 1/2 | cucumber, thinly sliced | |
| 1 | bunch | radish |
| 1 | handful garden cress | |
| 1 | small red onion, finely chopped | |
| 1 | tablespoon(s) | capers, drained |
| 2 | hard-boiled eggs, cut into quarters | |
| 1 | small head of frisée lettuce | |
| juice of half a lemon | ||
| juice of half an orange | ||
| 2 | tablespoon(s) | olive oil |
| 1 | pinch(es) | salt |
| 1 | pinch(es) | freshly ground pepper |
| freshly grated horseradish, to taste | ||
- Cut the radishes into quarters or eighths, depending on their size.
- Wash the lettuce and marinate with the vegetables, onion, orange and lemon juice, oil, salt and pepper.
- Carefully skin the mackerel; remove the bones and divide into bite-sized pieces.
- Arrange on top of lettuce and vegetables, then add the hard-boiled eggs.
- Garnish with capers and chopped garden cress and sprinkle with freshly grated horseradish.
- Serve with toasted crusty rye bread, or a bread of your choice.
