It’s another recipe using smoked mackerel fillets, arguably the best quality and cheapest decent flavoured fish you can buy around these parts. I really like it. Super frugal! Yet sometimes it’s difficult to know what to do with them. My boyfriend Scott always puts the torn up fillets into noodles for lunch, whereas I normally just eat them straight from the pack. Salads are an obvious idea since they’re already cooked.
This salad is given a subtle, unusual and tasty pepping up with a salsa made by blackening a yellow pepper and blending it with yummy things like fresh oregano, orange juice, chilli, garlic and capers. It was refreshing, fruity and delicious. Eating healthily is proving to be very, very easy with quick and tasty recipes like this!
You will need:
2 smoked mackerel fillets, de-skinned and torn up
2 courgettes, sliced
1 yellow pepper
1 red chilli
Handful of fresh oregano leaves (plus extra to garnish)
Juice of 1/2 orange
Handful of almonds, toasted
1 clove garlic, crushed
2 tbspn capers
1 tbspn olive oil, plus extra to griddle and to serve
1 – Place the pepper and chilli whole in a hot griddle pan and allow to blacken on all sides; remove once softened and allow to cool before peeling, de-seeding and discarding the stem
2 – Place the flesh of the pepper and chilli in a bowl with the oregano, capers, orange juice, almonds, garlic, 1 tbspn olive oil and a little black pepper; blend into a smooth salsa
3 – Season the courgette slices and brush lightly with olive oil before adding to a hot griddle pan; grill in batches until char marks appear and the flesh gives slightly then allow to cool
4 – Scatter the courgettes across two plates and the tear the mackerel over the top; place blobs of the salsa around and on top of the salad, drizzle very lightly with olive oil, add a little black pepper and remaining oregano leaves to garnish then eat!