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£3.80/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
FOR THE WARM CURRIED MACKEREL SALAD 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.
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.
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.
FOR THE MACKEREL PATÉ ON RYE WITH PICKLES In a small bowl, mix together the sliced radishes, shallots and gherkins with the gherkin pickling liquor; season. Mix the low fat crème fraîche into the reserved curried mackerel, then mash with a fork. Toast the rye bread, then spread with the pâté and top with the gherkin and radish mixture.
Typical values per serving when made using specific products in recipe
Energy | 1,910kJ/ 455kcals |
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Fat | 18g |
Saturated Fat | 3.1g |
Carbohydrates | 52g |
Sugars | 14g |
Fibre | 4.7g |
Protein | 20g |
Salt | 1g |
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