Warm smoked mackerel with Bramley and winter coleslaw recipe
Smoked mackerel with a mayonnaise, yoghurt and mustard dressing, the warm flavours highlighted by sharp Bramley apple shreds.
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
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Combine the mayonnaise and Greek yoghurt with the mustards and vinegar. Stir in the shredded cabbage and herbs then season with a little salt. Leave for 10-15 minutes to soften.
- Slice the apple very finely, then cut very thinly and stir through the coleslaw.
- Warm the mackerel gently under the grill. Peel off the skin once removed from the oven.
- Put a small mound of the coleslaw on each plate and arrange some warmed mackerel on top before serving.
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