Chwinamul Smoked Mackerel Salad
Quick answer
Flaked smoked mackerel sits at the center of this salad, bringing an oily, smoke-forward richness that contrasts directly with the clean, grassy notes of briefly blanched chwinamul.
What makes this special
- Oily smoked mackerel flakes provide a rich contrast to the clean, grassy scent of blanched chwinamul herbs.
- Smoked mackerel's deep smokiness contrasts chwinamul's clean herbal scent
- Dijon and apple cider vinaigrette cuts through oily fish richness
Key ingredients
Core cooking flow
- 1 Trim 90 g chwinamul, blanch for 20 seconds, rinse in cold water, and let cool.
- 2 Remove the skin from 160 g smoked mackerel and run your fingers through the flesh to feel for small bones.
- 3 Slice 50 g onion as thin as possible and soak in cold water for 5 minutes.
Flaked smoked mackerel sits at the center of this salad, bringing an oily, smoke-forward richness that contrasts directly with the clean, grassy notes of briefly blanched chwinamul. The chwinamul is blanched just long enough to remove its raw edge while retaining its green color and faint herbal bitterness. Cooked green lentils add earthy substance and make the salad genuinely filling. Halved cherry tomatoes introduce a burst of juice that cuts through the mackerel fat and keeps the dish from feeling heavy. A vinaigrette built from Dijon mustard, apple cider vinegar, and olive oil draws the separate elements together, and the smoky fat from the mackerel gradually bleeds into the dressing as it sits, deepening the overall flavor. The combination of protein from the fish, fiber from the lentils and greens, and healthy fat from the mackerel and olive oil makes this a nutritionally complete single-bowl meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Step
Remove the skin from 160 g smoked mackerel and run your fingers through the flesh to feel for small bones.
Flake into large chunks.
- 3Prep
Slice 50 g onion as thin as possible and soak in cold water for 5 minutes.
Drain. Halve 100 g cherry tomatoes.
- 4Step
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.
- 5Heat
Combine chwinamul, 100 g cooked lentils, cherry tomatoes, and onion in a large bowl.
Add two-thirds of the dressing and toss gently.
- 6Season
Place smoked mackerel on top, drizzle with remaining dressing, and fold once lightly.
Taste and add a pinch of salt if needed.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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