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Warm curried mackerel salad
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Canned smoked mackerel is a savvy storecupboard staple and tastes delicious here combined with fragrant curry spices and a creamy dressing.
90g LoveLife brown basmati and wild rice
½ essential cauliflower, separated into small florets
2 tsp olive oil
4 tsp medium curry powder
100g essential low fat crème fraîche *
2 tsp mango chutney
1 lemon, juice of ½, ½ cut into wedges
28g pack fresh coriander, leaves roughly torn
3 x 110g cans smoked Irish mackerel fillets, drained
(*Available in selected stores)
1. Preheat the oven to 220˚C, gas mark 7. Cover the sultanas with boiling water and set aside. Cook the rice according to pack instructions then drain, refresh under cold water and set aside.
2. Meanwhile, toss the cauliflower on a baking tray with the olive oil and 2 tsp curry powder; season then roast for 25-30 minutes until tender. In a bowl, mix the remaining 2 tsp curry powder with the crème fraîche, mango chutney, lemon juice and most of the coriander leaves.
3. To serve, flake the mackerel into the dressing, season and stir. Set 2 /3 aside; chill for tomorrow. Drain the sultanas and add to the remaining mixture with the rice and cauliflower; toss together. Top with the rest of the coriander and the lemon wedges.
This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in August 2019.