UKTV recipes
From Market Kitchen
James Nathan’s salad is served with parsley pesto and crisp croutons

 

Smoked mackerel salad

Smoked Mackerel Salad

Method
 
1. Chop the bread into cubes and fry in olive oil until crisp and browned. Drain on kitchen paper.

2. Chop the parsley and put in a blender with the pine nuts, parmesan and garlic. Blend, adding a drizzle of olive oil to make a thin pesto.

3. Break the mackerel up with your hands and mix with the salad leaves. Drizzle over the pesto and serve with the croutons sprinkled on top.

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easy
 
quickcook
Prep: 15 min
Cook: 5 min
 
 

Ingredients

 1/4 loaf of bread
Olive oil
bunch Parsley
handful pine nuts
handful grated Parmesan
1 clove Garlic, thinly sliced
250g smoked Mackerel
mixed salad leaves
 

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