Mackerel & Lentil Salad
Smoked mackerel is rich and salty, so needs the freshness of apple, cucumber and apple cider vinegar to counterbalance it. Here, we've tumbled it through protein-rich lentils and a dill yoghurt for a flavoursome and healthy mid-week omega-3 fix.
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Rinse the lentils in a sieve under cold running water
Once rinsed, add them to a medium pot with 500ml (1L) water
Bring to the boil on a high heat
Once boiling, reduce the heat to medium and continue to cook for 20-25 min or until tender, checking occasionally
Meanwhile, preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Add the vinegar, Dijon mustard and 1 tsp (2 tsp) sugar to a large mixing bowl with 3 tbsp (6 tbsp) olive oil (preferably extra virgin)
Chop the dill finely, including the stalks, and coarsely grate the apple
Add half the dill and apple to the bowl
Add the mackerel to a baking tray, skin-side up (use tin foil to avoid mess)
Put it in the oven for 10-15 min or until warmed through
Cut the cucumber in half lengthways, scraping out the seeds with a teaspoon and discarding
Finely chop the cucumber
Slice the spring onions finely, discarding the root ends
Add the cucumber and spring onions to the mixing bowl
Combine the remaining dill with the yoghurt and season generously with pepper and a small pinch of salt (remember that the mackerel is already a salty fish) in a small bowl
Set aside until serving
Once the lentils are tender, drain and set them aside
Remove the mackerel from the oven, carefully peel off the skin and tear the flesh up into bite-size pieces, directly into the salad bowl
Add the lentils and gently toss the whole lot together
Taste for seasoning, adding more salt and pepper if desired
Serve the warm salad with the dill yoghurt dolloped to the side or on top
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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