Smoke mackerel is dead cheap, versatile and incredibly flavoursome
and we usually have a pack in the freezer on standby.
Perfect in pasta, I often make a mackerel carbonara which I will add to the blog soon.
In a sandwich with lashings of mayo or in crunchy salads like this lentil one.
2 smoked mackerel fillets
6-8 asparagus - blanched
1 red onion - sliced
1 tin of green lentils - rinsed
2 handfuls of rocket leaves
1 tomato - sliced
2 free range eggs
The French dressing
1 tbsp olive oil,
1/2 lemon juice
Pinch of sugar
Cook the asparagus for 3-4 minutes and plunge straight into cold water.
Boil the eggs for 5 minutes and again plunge into cold water.
In the meantime, skin the mackerel removing any large pin bones and
break up in to large pieces.
Slice the onion and the tomato and throw into a mixing bowl along with the lentils,
asparagus, rocket and mackerel.
To make the dressing
Put the Dijon mustard into a small bowl and spoon on the olive oil a little at a time,
stirring well to combine before you add more.
When all the oil is combined add the lemon juice and sugar.
Stir and leave to sit for a few minutes to allow the sugar to dissolve.
Drizzle the dressing over the prepared salad and toss
Serve the salad onto two plates, half the eggs and place them on the top