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Hot smoked mackerel noodle salad
Essential smoked mackerel fillets are a handy and great value ingredient to keep in the fridge. As they are cooked they can be used straight from the pack, or simply heated through.
High in omega 31 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook14 mins
Total time24 mins
Ingredients
4 tsp Essential Pure Clear Honey
2 tsp Essential Hot Horseradish Sauce
2 tbsp soy sauce
1 pack Essential Smoked Mackerel Fillets, about 300g
1 tsp Chinese five spice
2 x 275g packs rice noodles, (or see cook’s tip)
150g Essential Carrots
1 bunch Essential Salad Onions, thinly sliced
235g pack pak choi, shredded
150g sugar snaps, shredded
25g pack coriander, roughly chopped
Method
Preheat the oven to 200°C,
gas mark 6. Combine the
honey and horseradish in
a small bowl and gradually
blend in the soy. Place the
mackerel on a sheet of foil,
sprinkle with the five spice
and wrap the edges of the foil
loosely over the fish. Bake for
10 minutes. Cook the noodles
according to pack instructions.
Thinly shred the carrots,
or use a julienne peeler if
you have one. Combine in a
bowl with the salad onions,
pak choi, sugar snaps and
coriander. Add ½ the soy
dressing and mix well.
Toss the noodles and
salad together, top with the
mackerel and serve drizzled
with the remaining dressing.
Cook’s tip
For a heartier family option, swap the noodles for 200g Essential Brown Basmati Rice, cooked according to pack instructions, then cooled quickly under cold water and drained well.
