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.