Fish House Salad

Name: Fish House Salad
Yield: Serves 4-6
Cuisine: British
Ingredients: 1 red chilli, halved and deseeded; 2 garlic cloves, peeled and sliced; a few sprigs of thyme; ½ tsp cumin seeds; juice of ½ lemon; 2 tbsp cider vinegar, plus a little extra for the dressing; salt and freshly ground black pepper; salt and freshly ground black pepper; 12-16 new potatoes (unpeeled); 4 medium or 8 small mackerel fillets; 100-120 g podded broad beans; 80-100 g green beans; 200-250 g ripe tomatoes (mixed or 1 variety); 4 free-range medium eggs; 2 Little Gem lettuces, washed and dried; about 150 ml cold-pressed rapeseed oil; 1 small onion, peeled and finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This is my British take on a salade Niçoise, using fresh mackerel in place of the typical tinned tuna. Cooking the mackerel in oil in the way I have here gives a flavour that is comparable to tinned tuna, but better in my view and, of course, it’s a much more sustainable option.

Ingredients

about 150 ml cold-pressed rapeseed oil
1 small onion, peeled and finely chopped
2 garlic clove

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Heat 3 tbsp of the rapeseed oil in a saucepan and gently cook the onion and garlic with the chilli, cumin and thyme for 2-3 minutes, without colouring, until soft. Add all but 1 tbsp of the remaining rap