Recipe of Award-winning Sig's Smoked Mackerel Salad

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, sig's smoked mackerel salad. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it's best while still warm). This mackerel and beetroot salad with horseradish is an easy salad recipe for the family. Check out our hearty smoked mackerel salad with crunchy apple and vibrant beetroot.

Sig's Smoked Mackerel Salad is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Sig's Smoked Mackerel Salad is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have sig's smoked mackerel salad using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Sig's Smoked Mackerel Salad:

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

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. Toss the defrosted peas with the cooled broccoli rice, spinach, flaked mackerel and pomegranate seeds. Top the wraps with the cut cucumber, salad leaves, red onion and mackerel mixture over the tortillas.

Steps to make Sig's Smoked Mackerel Salad:

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 .

Toss the defrosted peas with the cooled broccoli rice, spinach, flaked mackerel and pomegranate seeds. Top the wraps with the cut cucumber, salad leaves, red onion and mackerel mixture over the tortillas. Sprinkle over the chives and roll up each tortilla tightly to serve. Smoked mackerel and giant couscous salad. Visit the Waitrose website for more recipes and ideas.

So that’s going to wrap this up for this special food sig's smoked mackerel salad recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!