How to Prepare Tasty Sigs Smoked Mackerel Salad

Without fail making ultimate Sig's Smoked Mackerel Salad easy, bouncy, practical.

Sig's  Smoked Mackerel Salad
Sig's Smoked Mackerel Salad

Good Evening every body, at this time you get present recipe Sig's Smoked Mackerel Salad with 11 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 12 stages of easy cooking Sig's Smoked Mackerel Salad.

Ingredients for Sig's Smoked Mackerel Salad

  1. Prepare 4 : to 6 smoked mackerel (oak smoked are best) filets, depending on size , skin removed.

  2. Needed 125 grams : tagliatelle, cooked.

  3. Prepare 1/2 tsp : salt substitute or salt for boiling pasta.

  4. Prepare 1/2 : vegetable stock cube for boiling pasta.

  5. Prepare 1 tsp : horseradish.

  6. Needed 1 tsp : garlic puree.

  7. Needed 1 tsp : sundried tomato puree.

  8. Needed 2 tbsp : frozen broccoli cut into tiny florets.

  9. Needed 2 tbsp : frozen petite pois (smallest peas).

  10. Needed 6 : pieces sundried tomatoes in olive oil. Reserve tablespoon of the oil.

  11. Needed 1 small : jar or can of white asparagus tips drained, gently dry roasted until just browning in griddle pan.

If all ingredients Sig's Smoked Mackerel Salad it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Sig's Smoked Mackerel Salad

  1. Skin the filets, break into bite sized pieces, chill in refrigerator..

  2. Mix the horseradish with garlic puree and then the sundried tomato puree.

  3. Boil the tagliatelle in salted water to which the stock cube has been added. Either boil as to instructions on packet or to your liking.

  4. Cut the broccoli into little florets, gently mix with the petite pois.

  5. Chop the sundried tomatoes.

  6. dry roast the asparagus in a hot griddle pan until slightly browned..

  7. I do not recommend using the green variety from a jar as it does not griddle pan well. You may of course use both, green or white cooked from fresh and then griddled..

  8. When the tagliatelle is cooked add the three table spoons of sundried olive oil to it. Mix in the the combined horseradish, garlic puree and sundried tomato puree.

  9. Add the broccoli and peas ( petite pois). Gently lift the mackerel under until well combined..

  10. Top with the griddled asparagus ..

  11. Eat straight away or leave to chill in refrigerator..

  12. I have no eaten this with other smoked fish but I should think it works well too ..

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