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Mackerel with pickled spring greens
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1 tbsp fat-free Greek style natural yogurt
1 tbsp finely chopped parsley
2 tsp Japanese rice vinegar
1 tsp clear honey
½ tsp caraway seeds
100g spring greens
1 shallot, thinly sliced
1 fillet from a 380g pack Waitrose Frozen Mackerel Fillets
1 slice Village Bakery Try Rye! Seeded Organic Rye Bread, about 40g
1. Combine the yogurt and parsley in a small bowl with a little seasoning. Combine the vinegar, honey and caraway seeds in a larger bowl.
2. Cut away the thick stalks from the greens, roll them up and finely shred. Add to a pan of boiling water with the shallot and cook for 2 minutes. Drain well and stir into the caraway dressing.
3. Preheat the grill and cook the mackerel for 10 minutes, turning once until cooked through. Toast the bread and place on a serving plate with the greens and mackerel. Spoon the parsley yogurt on top.
Cook’s tip For an even easier dish, flake half a 230g pack Waitrose
Boneless Smoked Mackerel Fillets and pile onto the greens instead.
Typical values per serving:
This recipe was first published in May 2018.