Smoked Mackerel Salad with a Lemony Mayo (4 as appetizer, 2 for entree)

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Smoked mackerel is full of Omega 3 and can be found in some, but not all, supermarkets. It usually comes in two varieties – peppered and un-peppered. Personally, I find the peppered variety too overpowering. This salad is substantial and packed with all sorts of goodness – hard-boiled eggs, roasted beetroot, baby spinach, and a sprinkling of a chopped shallot. Added to this is a delicious dressing made of raw egg yolks, oil and  lemon juice with a little salt and lemon pepper for seasoning. Lemon pepper is a good addition to anything lemony and I rub it over chicken before roasting it. Consuming raw eggs make some people nervous so dilute some mayo with some lemon juice to get an approximate effect. Toss the spinach and a couple of tablespoons of the dressing together and leave for half an hour for the dressing to soak in before assembling the whole platter.

Pre-heat oven to 350 degrees F

DRESSING

2 egg yolks

4 tbsp. extra virgin olive oil

Juice of 1/2 a lemon

Salt

Lemon Pepper

Crack the eggs into a small mixing bowl, whisk in the oil followed by the lemon juice and season with salt and lemon pepper (I use Simply Organics brand).

SALAD

2 medium beetroots – roasted

2 hard-boiled eggs – cut into quarters

5 oz. baby spinach

1 fillet of smoked mackerel – skin removed and cut into smallish pieces

1/2 a shallot – finely chopped

Roast the beetroots in their skins in aluminum foil in the oven for an hour or more until they are tender. Let cool, take the skin off and dice.

Hard boil 2 eggs

Toss the spinach together with 2 tbsp. of the lemon dressing and place in the fridge for half an hour.

Compose salad by first arranging the dressed spinach on a salad platter.

Add the other ingredients and drizzle over the rest of the dressing.

Serve immediately.

 

 

 

 

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Mixed Fish Platter for Two (2)

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Charcuterie platter, cheese platter – make way for a fish platter. A great date night dish or for a special occasion or just because… Although everything is served cold it takes a little time prepare so I started in the morning. The platter consists of shrimp marinated in olive oil, lime juice, garlic and cilantro, smoked mackerel with a beetroot horseradish sauce, salmon brushed with a dill dressing and, lastly, scallops topped with guacamole (I cheated and bought the guacamole). I went to the fish counter in my local supermarket so I was able to buy 8 prawns/shrimp, 6 scallops, and a piece of salmon. The smoked mackerel was in the chilled cabinet.

SHRIMP

8 shrimp/prawns – medium sized, raw and de-veined

Juice and pulp of 1 lime

1 large clove of garlic – finely grated

1 tbsp. cilantro – finely chopped

3 tbsp. olive oil

Place all ingredients in a plastic ziploc bag and gently massage. Place in fridge and leave for a couple of hours.

Cook in a frying pan for about 5 minutes, turning occasionally, then let cool.

SMOKED MACKEREL

1 store bought smoked mackerel fillet – cut into four pieces

3 medium beetroot – roasted

1 tbsp. horseradish

Cook beetroot wrapped in foil for an hour at 350 degrees F. Let cool and process in food processor with the horseradish ( you will have some leftovers)

SALMON

1 piece of salmon (enough for 2 people to share)

Juice of 1/2 a lemon

1 tbsp. olive oil

Salt and freshly ground black pepper

Place salmon on a piece of aluminum foil, pour over lemon juice and oil and season.

Make a parcel of the salmon and cook in the oven for 20 minutes at 350 degrees F. then let cool.

DILL SAUCE

1 tbsp Dijon mustard

1 tbsp. apple cider vinegar

1 tbsp. olive oil

1 tbsp. dill finely chopped

Place all ingredients in a jar with a screw top lid and shake until emulsified.

SCALLOPS

6 x large scallops

1 tbsp olive oil

Guacamole

Place oil in frying pan and when sizzling add scallops and brown on both sides. This takes between 10 and 15 minutes and you need to keep an eye on the scallops and turn frequently.

Place on a piece of paper towel and cover also to remove any grease.

TO ASSEMBLE

Shrimp can be placed on the platter as they are.

Smoked mackerel should be cut into 4 slices with a teaspoonful of beetroot horseradish on top.

Salmon should also be cut into four pieces and brushed with the dill dressing.

Scallops should be topped with a good teaspoonful of guacamole.