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Blood Orange and Mackerel Salad

Blood Orange and Mackerel Salad
© Lena Staal / Staal & Johs
Home Food & Drinks Recipes Cooking Blood Orange and Mackerel Salad

Blood Orange and Mackerel Salad

Fish

Sicilian chef Ciccio Sultano's salad is full of vibrant flavours and glorious colour. Let this dish brighten up your dinner plate.

Ciccio Sultano

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.

Ciccio Sultano
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