Nutrition and extra info
Nutrition: Per serving
Ingredients
Mackerel
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
Hazelnut
hay-zl-nut
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
For the salad
Shallot
shal-lot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
Beetroot
beat-root
A favourite in 1970’s British salads (served cooked and pickled in vinegar), beetroot is a…
Radicchio
rah-dee-chee-o
An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…
Radish
rad-ish
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Method
Tip all of the salad ingredients into a bowl, season with salt and pepper and leave for 20 mins to soften and slightly pickle the veg. Serve in portions piled high, topped with the mackerel, goat’s curd and a sprinkling of hazelnuts.
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