Smoked Mackerel Salad with Poached Egg

Name: Smoked Mackerel Salad with Poached Egg
Yield: Serves 4
Ingredients: 2 slices of bread, cut into rough 1 cm (½ inch) cubes; 1 small head of frisée lettuce (about 150 g/5½ oz), trimmed, washed, and torn; 2 tbsp olive oil; 1 tbsp vegetable oil; 2 tbsp vegetable or corn oil; 2 smoked mackerel fillets, skinned, bones removed, and flaked into chunks; 4 medium eggs; salt and freshly ground black pepper; 1 clove garlic, crushed; 2 tsp dijon mustard; 1 tbsp good-quality tarragon vinegar; 1 tsp freshly grated horseradish or horseradish sauce

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

Fish course
Pescatarian

Method

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.
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.</