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Peppered Mackerel Salad with Grapefruit Serves 3 - 4

  • Ingredients:

  • 455g (1lb) peppered `ready to eatí smoked mackerel fillets, defrosted, skinned and roughly chopped
  • 1 100g pack prepared salad leaves
  • 1 large pink grapefruit, peeled and segmented
  • 55g (2oz) cooked pasta shapes, drained
  • 1 bag mixed salad leaves
  • Herb Dressing
  • 4 15ml spoon (4 tbsp) sunflower or olive oil
  • 2 5ml spoon (2 teasp) clear honey
  • 1 5ml spoon (1 tbsp) cider vinegar
  • 2 spring onions, finely chopped
  • 2 15ml spoon (2 tbsp) fresh chopped parsley
  • salt and freshly milled black pepper

Method

  1. Place the dressing ingredients into a screw-topped jar and shake well.
  2. In a large bowl place the fish and salad ingredients.  Pour over the dressing and mix well.
  3. Transfer to a serving dish, chill and serve when required with fresh bread.

NUTRITIONAL VALUES PER PORTION (APPROX) 565 Kilocalories;
23g Protein; 15g Carbohydrate; 46g Fat; 1g Fibre.

Tip: If preferred use cubes of smoked white fish like natural smoked haddock, but poach in 70ml (1/8 pint) water for 5-6 minutes and chill before adding to salad.

Recipe kindly donated by The Seafish Industry

 

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