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Smoked mackerel salad
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James Nathan’s salad is served with parsley pesto and crisp croutons
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Ingredients
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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