Recipe: Smoked Mackerel Salad
One of the things I’ve noticed while looking for information about dairy-free diets is that most recipes and blogs specifically identified as dairy-free are aimed at vegans. I have nothing against the vegan lifestyle, and respect people who feel it is the best option for them, however having been a vegetarian for three years, I know it’s not a path I want to travel.
Equally, I am also trying to avoid using milk-replacement products as much as possible. For the moment at least, I want good, wholesome and delicious food that also happens to be dairy free.
This recipe, from Trish Hahnemann’s book, The Nordic Diet, as featured in The Guardian, fits the bill perfectly. As well as being delicious, smoked mackerel is a great source of unsaturated omega-3 fatty acids, which have proven health benefits for the heart, brain and circulatory system.
Please forgive the lack of a picture – I wasn’t planning on blogging this, but it was delicious. Don’t bother about leftovers though, it was definitely better on day one.
Smoked Mackerel Salad
Marginally adapated. Serves 2.
1 smoked mackerel filet
1/2 cucumber, thinly sliced
2 spring onions, finely chopped
8 cherry tomatoes, quartered
1 small bunch chives, chopped
1 tbsp capers, rinsed and drained
1 hardboiled egg, quartered
2 slices rye bread
5 – 6 radishes
1. Carefully remove and discard the bones and skin from the mackerel. Break the meat into small pieces.
2. Combine in a bowl with the cucumber, spring onion, chives and capers and mix. Season with black pepper, lemon juice and salt (optional).
3. Serve on rye bread if desired, topped with radishes and hard-boiled egg.