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    Smoked mackerel salad 2010

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    Smoked mackerel salad 2010

    With green beans and new potatoes.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • 4 tbsp extra virgin olive oil
    • 1 garlic clove, sliced
    • 2 thyme sprigs
    • 1 tsp fennel seeds
    • 1 tbsp white wine vinegar
    • 2 tsp dijon mustard
    • 350g new potatoes, peeled
    • 150g green beans
    • 4 smoked mackerel fillets, skinned
    • 150g baby plum tomatoes
    • 3 salad onions, thinly sliced
    • 40g anchovies in olive oil, drained
    • 24 black olives
    • 2 little gem lettuces, leaves separated
    • 8–10 basil leaves, torn in half


    1. Heat the olive oil in a saucepan on a low heat; add the garlic, thyme and fennel seeds. Turn the heat down to very low and allow the mixture to infuse for 5 minutes, then whisk in the vinegar and mustard; season.
    2. Cook the potatoes in boiling water until almost tender, then add the beans and cook for a further 4 minutes. Drain. Break the mackerel into large flakes.
    3. Toss the beans, potatoes, mackerel, plum tomatoes, salad onions, anchovies and olives in about two-thirds of the dressing and set aside.
    4. Pack the little gem leaves in a bowl and add the prepared mackerel salad. Spoon the rest of the dressing over and scatter with the basil.

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    Drinks recommendation

    Cave de Beblenheim, Graffenreben Riesling 2007 Alsace, France 91748


    Average user rating

    5 stars