Recipe of Quick Sig's Smoked Mackerel Salad
Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Perfect Sig's Smoked Mackerel Salad. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Sig's Smoked Mackerel Salad is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sig's Smoked Mackerel Salad estimated approx 20 mins.
To begin with this recipe, we have to prepare a few ingredients. You can cook Sig's Smoked Mackerel Salad using 11 ingredients and 12 steps. Here is how you can achieve it.
I had been given some oak smoked mackerel. I was thinking of making a pasta salad of sorts. A friend of mine suggested a few ingredients and I suggested a few ingredients. I set about mixing the ingredients and here it is....
Ingredients and spices that need to be Get to make Sig's Smoked Mackerel Salad:
- 4 to 6 smoked mackerel (oak smoked are best) filets, depending on size , skin removed
- 125 grams tagliatelle, cooked
- 1/2 tsp salt substitute or salt for boiling pasta
- 1/2 vegetable stock cube for boiling pasta
- 1 tsp horseradish
- 1 tsp garlic puree
- 1 tsp sundried tomato puree
- 2 tbsp frozen broccoli cut into tiny florets
- 2 tbsp frozen petite pois (smallest peas)
- 6 pieces sundried tomatoes in olive oil. Reserve tablespoon of the oil
- 1 small jar or can of white asparagus tips drained, gently dry roasted until just browning in griddle pan
Instructions to make Sig's Smoked Mackerel Salad
- Skin the filets, break into bite sized pieces, chill in refrigerator.
- Mix the horseradish with garlic puree and then the sundried tomato puree
- 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
- Cut the broccoli into little florets, gently mix with the petite pois
- Chop the sundried tomatoes
- dry roast the asparagus in a hot griddle pan until slightly browned.
- 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.
- 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
- Add the broccoli and peas ( petite pois). Gently lift the mackerel under until well combined.
- Top with the griddled asparagus .
- Eat straight away or leave to chill in refrigerator.
- I have no eaten this with other smoked fish but I should think it works well too .
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