Spring Salad with Smoked Mackerel & Horseradish
Spring Salad with Smoked Mackerel & Horseradish
© Herbert Lehmann
Spring Salad with Smoked Mackerel & Horseradish
© Herbert Lehmann
Ingredients (Serves 4)
4
smoked mackerel fillets
1/2
cucumber, thinly sliced
1
bunch
radish
1
handful garden cress
1
small red onion, finely chopped
1
tablespoon
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
tablespoons
olive oil
1
pinch
salt
1
pinch
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.
