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    Smoked mackerel rice bowl

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    Smoked mackerel rice bowl

    This recipe is good for using up leftover cooked rice

    • Preparation time: 15 minutes
    • Cooking time: 2 minutes
    • Total time: 17 minutes 20 minutes

    Serves: 2


    • 20g sunflower seeds
    • 1 large lemon, zest and juice
    • 4 sun-dried tomatoes, finely chopped
    • 20g basil, roughly chopped
    • 20g flat-leaf parsley, finely chopped
    • 4 salad onions, finely sliced
    • 250g cooked basmati rice
    • 175g hot smoked mackerel fillets
    • 100g essential Waitrose spinach


    1. Put the seeds in a dry pan over a low heat. Toast for about 2 minutes, stirring often, then take off the heat
    2. Mix the lemon zest, juice and tomatoes in a large bowl, then add the herbs, onions and rice and toss until well combined. Flake in the smoked mackerel, discarding the skin, then pile in the spinach and give the salad another quick toss. Divide between two bowls and sprinkle with the sunfl ower seeds.

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    Drinks recommendation

    Light, fresh and delicate, the lemon notes of this great Vinho Verde make it a perfect foil for the richer tones of smoked mackerel. Sogrape Quinta de Azevedo 2009 Vinho Verde, Portugal 50052 http://www.waitrosewine.com/230437799/Product.aspx


    Average user rating

    4 stars