Chwinamul Smoked Mackerel Salad
Flaked smoked mackerel brings a rich, oily smokiness that contrasts sharply with the clean herbal notes of blanched chwinamul. Cooked lentils add earthy bulk, while halved cherry tomatoes burst with juice to cut through the fish's richness. A vinaigrette of Dijon mustard, apple cider vinegar, and olive oil ties the components together. The salad delivers substantial protein and fiber in a single bowl, making it filling enough to serve as a standalone meal.
Adjust Servings
Instructions
- 1
Blanch chwinamul for 20 seconds, rinse cold, squeeze dry, and cut into bite-size pieces.
- 2
Check and remove bones from smoked mackerel, then flake into chunks.
- 3
Slice onion thin and soak in cold water for 5 minutes; halve cherry tomatoes.
- 4
Whisk mustard, vinegar, honey, olive oil, and pepper until emulsified.
- 5
Toss chwinamul, lentils, tomato, and onion first, then add mackerel and fold gently.
- 6
Taste and finish with a pinch of salt if needed, then serve.
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