Warm smoked mackerel with Bramley and winter coleslaw recipe

Ingredients

• 2 fillets smoked mackerel, not peppered
• 200 g raw white cabbage, leaves very finely shredded
• 1 large Bramley apple, sliced thinly and cut into very fine strips
• 1 tsp wholegrain mustard
• 1 tsp Dijon mustard
• 3 heaped tbsp Greek yoghurt
• 3 heaped tbsp mayonnaise
• 1.5 tsp white wine vinegar
• 1.5 tbsp dill fronds, roughly chopped
• 1.5 tbsp finely chopped chives

• 2 fillets smoked mackerel, not peppered
• 7.1 oz raw white cabbage, leaves very finely shredded
• 1 large Bramley apple, sliced thinly and cut into very fine strips
• 1 tsp wholegrain mustard
• 1 tsp Dijon mustard
• 3 heaped tbsp Greek yoghurt
• 3 heaped tbsp mayonnaise
• 1.5 tsp white wine vinegar
• 1.5 tbsp dill fronds, roughly chopped
• 1.5 tbsp finely chopped chives

• 2 fillets smoked mackerel, not peppered
• 7.1 oz raw white cabbage, leaves very finely shredded
• 1 large Bramley apple, sliced thinly and cut into very fine strips
• 1 tsp wholegrain mustard
• 1 tsp Dijon mustard
• 3 heaped tbsp Greek yoghurt
• 3 heaped tbsp mayonnaise
• 1.5 tsp white wine vinegar
• 1.5 tbsp dill fronds, roughly chopped
• 1.5 tbsp finely chopped chives

Details

• Cuisine: British
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Serves: 2