Pepper-crusted Mackerel Salad
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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.

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