Main Course
Smoked Mackerel with Herby Grains, Blueberries & a Creamy Gherkin Mustard Dressing
Ingredients
- 200 g smoked mackerel fillets, flaked
- 1 pouch (250g) precooked quinoa and brown rice mix
- 100 g blueberries
- 50 g feta cheese, crumbled
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh basil, finely chopped
- 1 tbsp fresh mint, finely chopped
- 2 tbsp gherkin relish
- 2 tbsp mayonnaise
- 1 tbsp cider vinegar
- salt, to taste
- pepper, to taste
Method
- In a large bowl, combine the flaked smoked mackerel, precooked quinoa and brown rice mix, blueberries, and crumbled feta.
- In a separate small bowl, mix together the fresh dill, parsley, chives, basil, and mint. Add the herb mixture to the bowl with the mackerel and grains. Toss everything together gently.
- In another bowl, whisk together the gherkin relish, mayonnaise, and cider vinegar to create the Creamy Gherkin Mustard Dressing. Season with salt and pepper to taste.
- Drizzle the dressing over the mackerel and grain mixture. Toss the salad until all ingredients are well coated with the dressing.
- Divide the salad into two servings and plate it.
- Optionally, garnish with extra herbs and a sprinkle of feta before serving.
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