Easiest Way to Make Delicious Sig's Smoked Mackerel Salad

Sig's Smoked Mackerel Salad. This recipe for smoked mackerel salad is healthy, super delicious and very easy to make. This smoked mackerel salad combines rich and tasty fish with fresh asparagus and new potatoes, with a punchy mustard dressing. The kick from the mustard pairs really well with the mackerel as it cuts through the richness of the oily fish.

This hot smoked mackerel recipe blends easily ito either a salad or a dip. The easiest way to hang mackerel is to thread an S hook through the eyes and I hung mine in the food chamber of my homemade smoker because ambient temperature was cool enough but a refrigerator is fail-safe. Its nutritional benefits multiply as it contains apple, cucumber and avocado - a super healthy combination of foods. You can cook Sig's Smoked Mackerel Salad using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Sig's Smoked Mackerel Salad

1. You need 4 of to 6 smoked mackerel (oak smoked are best) filets, depending on size , skin removed.
2. Prepare 125 grams of tagliatelle, cooked.
3. Prepare 1/2 tsp of salt substitute or salt for boiling pasta.
4. You need 1/2 of vegetable stock cube for boiling pasta.
5. Prepare 1 tsp of horseradish.
6. Prepare 1 tsp of garlic puree.
7. You need 1 tsp of sundried tomato puree.
8. Prepare 2 tbsp of frozen broccoli cut into tiny florets.
9. You need 2 tbsp of frozen petite pois (smallest peas).
10. Prepare 6 of pieces sundried tomatoes in olive oil. Reserve tablespoon of the oil.
11. You need 1 small of jar or can of white asparagus tips drained, gently dry roasted until just browning in griddle pan.

Now to the Consuming Passions recipe which uses smoked fish, some beans and a rather special salad with a horseradish dressing. Smoked Mackerel Salad Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Salad Recipes. How to make Smoked Mackerel Salad.

Sig's Smoked Mackerel Salad instructions

1. Skin the filets, break into bite sized pieces, chill in refrigerator..
2. Mix the horseradish with garlic puree and then the sundried tomato puree.
3. Boil the tagliatelle in salted water to which the stock cube has been added. Either boil as to instructions on packet or to your liking.
4. Cut the broccoli into little florets, gently mix with the petite pois.
5. Chop the sundried tomatoes.
6. dry roast the asparagus in a hot griddle pan until slightly browned..
7. I do not recommend using the green variety from a jar as it does not griddle pan well. You may of course use both, green or white cooked from fresh and then griddled..
8. When the tagliatelle is cooked add the three table spoons of sundried olive oil to it. Mix in the the combined horseradish, garlic puree and sundried tomato puree.
9. Add the broccoli and peas ( petite pois). Gently lift the mackerel under until well combined..
10. Top with the griddled asparagus ..
11. Eat straight away or leave to chill in refrigerator..
12. I have no eaten this with other smoked fish but I should think it works well too ..

METHOD: In a saucepan of boiling water, cook potatoes in their skins until tender; drain. This recipe for smoked mackerel salad works great with bread, beer or white wine as a light summer lunch, but the characteristic taste makes it hard to combine with other dishes. Smoked fish and earthy grilled broccoli are offset by a sharp, spicy-sweet dressing. I have a deep foodie love for the main ingredient in this wonderful main course salad. Mackerel in any form is my favourite fish and I am really rather fond of smoked mackerel.