Blood Orange and Mackerel Salad

Blood Orange and Mackerel Salad

© Lena Staal / Staal & Johs

Blood Orange and Mackerel Salad

Blood Orange and Mackerel Salad

© Lena Staal / Staal & Johs

Ingredients (Serves 4)

2
spring onions, washed and trimmed
100
ml
iced water
2
tarocco (or other) blood oranges, segmented
2
oranges, segmented
1
organic lemon, ideally Sicilian, segmented
1
red chilli, finely sliced
30
g
parsley leaves, chopped
150
ml
extra virgin olive oil
salt
2
can
mackerel fillets in oil, drained

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.