Chwinamul Smoked Mackerel Salad
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Smoked mackerel already carries smoke and oil, and it takes only blanched chwinamul greens, cooked lentils and a Dijon, cider vinegar and honey dressing to turn it into a full salad.
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Because the flesh flakes apart easily, it goes on last in large pieces.
Ingredients
Instructions
- 1
Trim 90 g chwinamul, blanch for 20 seconds, rinse in cold water, and let cool.
Squeeze out moisture and cut into 4 to 5 cm pieces.
- 2
Remove the skin from 160 g smoked mackerel and run your fingers through the flesh to feel for small bones.
Flake into large chunks.
- 3
Slice 50 g onion as thin as possible and soak in cold water for 5 minutes.
Drain. Halve 100 g cherry tomatoes.
- 4
Whisk together 1 tsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp honey, 1.5 tbsp olive oil, and 1/4 tsp pepper until emulsified.
- 5
Drain the 100 g cooked lentils thoroughly.
Combine chwinamul, 100 g cooked lentils, cherry tomatoes, and onion in a large bowl. Add two-thirds of the dressing and toss gently.
- 6
Place the smoked mackerel on top, spoon over the remaining dressing, fold gently, and serve at once.
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