Smoked Mackerel Salad with Rye Bread Croutons

Name: Smoked Mackerel Salad with Rye Bread Croutons (Salat med Røget Makrel og Rugbrødscroutoner)
Yield: Serves 2
Cuisine: Danish
Ingredients: 2 thick slices of rye bread; 4 tbsp olive oil; 8 pitted green and black olives; sea salt and freshly ground black pepper; 2 tbsp olive oil; dried red chillies (optional); 2 tbsp apple cider vinegar; ¼ red onion; ⅓ cucumber; 8 small tomatoes on the vine; 1 avocado; 2 smoked mackerel fillets; small bag of baby spinach leaves, about 100 g (4 oz/3⅓ cups)

Salat med Røget Makrel og Rugbrødscroutoner

Preparation info

Serves
2

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

I love to feel the ingredients between my fingers when cooking, so when making my salads I mix the ingredients and dressing together using clean hands.

Ingredients

For the Salad

small bag of baby spinach leaves, about 100 g (4 oz/3⅓

Europe
Denmark
Fish course
Pescatarian
Nordic

Method

First make the croutons. Cut the rye bread into squares. Heat the olive oil in a frying pan (skillet) over a medium heat and add the bread squares. Fry for a few minutes on each side until they are golden and crispy, then drain on kitchen towel.

Place the spinach leaves in a large bowl. Tear the mackerel fillets into small pieces, peel, de-stone and cut the avocado into dice, and the to