We’re working our way through British chef and “lightening-up” empress Lorraine Pascale’s new book, Everyday Easy. Just because it’s light and simple doesn’t mean it can’t be flavor-packed and beautiful. This light but filling smoked-fish salad has a little bit of everything you want.
One of my favorite foods, which I love served whole, is mackerel — its opalescent skin slashed, the fresh fish lightly grilled and then served with a tart gooseberry sauce, or smoked mackerel in a salad, straight from the package. A large dollop of horseradish sauce can stand up to this intensely flavored fish with some tart Granny Smith apples to cut through its inviting fattiness.
- 11 ounces baby or new potatoes
- 4 ounce bag salad leaves, like spinach or mâche
- 1 head chicory
- 9 ounce package cooked beets (comes in a vac pack from the fruit and veg section of the supermarket)
- 1/4 cup capers
- 1 Granny Smith apple
- 1/2 lime
- 11 ounce package hot smoked mackerel (with or without peppercorns)
- 1/4 cup roasted hazelnuts (available from supermarkets ready-roasted)
- Freshly ground black pepper
- Small handful fresh dill
- 4 tablespoons horseradish sauce
- 2 tablespoons low- or full-fat crème fraîche
- 1 lime
- Squeeze or dab of honey (optional)
- Salt and freshly ground black pepper
- Put the kettle on to boil. Meanwhile, make the dressing for the salad. Pick and finely chop the dill leaves and add half to a mug or small bowl (reserving the rest for later).
- Mix in the horseradish sauce, crème fraîche, enough lime juice to taste and honey (if using). Season to taste with salt and pepper and set aside.
- Wash the potatoes, put in a medium saucepan over a high heat with a little salt and cover with the now-boiled water. Leave to bubble away for about 15 minutes.
- Put the salad leaves on each of four serving plates or one large serving platter.
- Trim the end off the chicory, separate the leaves and scatter them over, discarding any damaged outer leaves.
- Drain the beets and cut into small wedges.
- Rinse and drain the capers.
- Quarter and core the apple and then slice it into matchsticks. Toss it in a small bowl with the lime juice and then scatter it over the leaves with the beets and capers.
- Peel the skin from the back of the mackerel, remove the dark brown meat and then break the flesh into large chunks and arrange on top of the salad.
- Check that the potatoes are now tender, then drain them well and leave to cool for a moment.
- Roughly chop the hazelnuts and scatter over the salad. Nestle the potatoes in now also.
- Drizzle the dressing back and forth over the salad, scatter the remaining dill on top with a twist of black pepper and serve.
Find more fish dishes on Food Republic: