Grilled Mackerel Waldorf Salad
Grilled Mackerel Waldorf Salad

Ingredients

Method

  • A big dollop of quality mayo
  • 65g walnut halves
  • 3 sticks of celery, plus celery leaves
  • 2 apples, finely sliced
  • 250g seedless red grapes, halved
  • 2 tsp fresh lemon juice
  • 8 fresh mackerel fillets
  • 4 tsp olive oil
  • 4 tsp lemon juice
  • 2 tbsp parsley, chopped
  • Salt and pepper
  • Make the salad by placing the walnut halves in a dry frying pan, and toasting them over a moderate heat for 4 minutes, flipping all the time. Leave to cool. Finely slice the celery (saving the leaves for later), and add to a large salad bowl with the grapes and apple. Toss in the lemon juice, mix well, and mix in the mayo, walnut halves, and celery leaves.
  • Preheat the grill. Add the fish fillets to a large mixing bowl, and add the olive oil and lemon juice. Sprinkle over the parsley and season well, toss together, and transfer to a baking tray (skin-side up) and grill for 3 minutes until the skin is crisp. Serve immediately with the waldorf salad and a wedge of lemon.
20 mins
4 serving
This recipe pairs perfectly with the Torreblanca Cava NV from Penedes, Spain.

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