Label
All
0
Clear all filters

Smoked Mackerel Salad with Poached Egg

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

THERE ARE VARIOUS QUALITIES OF SMOKED MACKEREL ON THE MARKET, and most of the ones I’ve tried seem to be of a fairly good quality, as mackerel itself is quite an oily fish and withstands even the severest of smokings.

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp olive oil
  • 2 slices

Method

  1. First, make the dressing. Put all the ingredients into a clean bottle or jar. Give it a good shake and leave to infuse overnight at room temperature.
  2. Heat the vegetable and olive oil in a frying pan and fry the bread cubes for 1-2 minutes, turning a few times until evenly coloured. Drain on kitchen paper. Dress the salad leaves with half the dressing and season.</

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title