Mackerel is a type fish with meat rich in protein, omega-3 fatty acids, phosphorus, potassium and selenium. It can be bought in fresh and smoked versions.
I thought about it for a moment and realised that I had probably not eaten any other type of mackerel except for smoked or if I had, I don’t remember.
I usually go for smoked mackerel when I want to make sandwich paste or a salad. This fish has an intense flavor and is quite fatty. It is worth combining its taste with the addition of vegetables, fruit, bread or eggs.
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Peel the beetroot and cut it into cubes. Place them in a baking sleeve and add salt and oil. Put in an oven preheated to 180 degrees Celsius for an hour and a half.
Peel the apple and cut into large slices. Drizzle with lemon juice. Cut the celery into small pieces.
Cut the red onions into feathers or thin strips and place them in a bowl. Pour apple cider vinegar over them and let it stand for 15 minutes.
Cut the mackerel into smaller pieces.
Mix olive oil, mustard, honey and lemon juice in a cup.
Arrange all salad ingredients on a platter or place in a bowl. Pour the sauce over it. Mix right before serving.
I didn’t add any extra salt to the salad. I only salt the beets I baked. In this recipe I used Himalayan salt for salting the beetroot.
Immediately after slicing the apple, sprinkle it with lemon juice, otherwise they’ll start becoming brown quickly.
A sweet and sour type of apple such as the Golster or Jonagold works best in this salad.
The beetroots weighed 20 dag after baking.
Do you like salads with fish or seafood? If so, then try our recipe for Shrimp salad.
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