Pepper-crusted Mackerel Salad
Pepper-crusted Mackerel Salad

Ingredients

Method

  • For the Mackerel
  • 4 fillets of fresh mackerel
  • 2 tsp Dijon mustard
  • 3 tbsp cracked peppercorns
  • For the Salad
  • 3-4 celery stalks, sliced
  • 100g walnut halves
  • 2 green and
  • 2 red apples, cored and cut into wedges
  • For the Dressing
  • 1 tbsp Dijon mustard Juice of
  • 1 lemon
  • 3 tbsp olive oil
  • Heat the grill to a hot setting, and brush the mackerel fillets with mustard and roll in the crushed peppercorns. Place the fillets on a baking tray and grill for 4 minutes.
  • Make the salad by placing all the ingredients in a bowl and mixing together. In a small bowl, add the dressing ingredients and whisk, and just before serving pour all over the salad. Serve by placing the mackerel on a plate, with the salad alongside.
20 mins
4 serving
This recipe pairs perfectly with the Shaky Bridge Pinot Gris 2020 from Central Otago, New Zealand.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box