Salad with smoked mackerel and beans
I confess, I enjoy making sweets much more than salads and meats. But there are times when a dish is just begging to be made. Such was the case with this salad. Studying the menu in one of Kiev restaurants, I saw it: a mix of salad leaves, cherry tomatoes, smoked mackerel and chickpeas, and all under mustard dressing. It was delicious and savory. Naturally, I wanted to repeat it at home. I couldn't find chickpeas, though, so I replaced them with canned beans, and I made up the mustard dressing myself. I liked my version even better. Help yourself!
Composition (for 1 serving):
- smoked mackerel fillets – 3-4 pieces
- cherry – 5 pieces .
- red onion
- salad leaves – a handful
- canned beans – 2 tbsp .
sauce:
- mustard
- olive oil
- soy sauce
- salt, pepper
Cooking salad with smoked mackerel and beans:
Wash the lettuce leaves, dry them, tear them with your hands and place them on a plate. Top with halved cherry tomatoes (or large tomato slices), finely chopped onion and canned beans.
Place on top.
Skin and de-bone the mackerel, cut into bite-size pieces and arrange on top of the salad.
For the dressing, mix all the ingredients for the dressing to taste and pour over the salad.
Serve immediately.
Serve immediately.
Welcome!
