Zingy Jack Mackerel Chopped Salad
Swiss · Organized from the video by Jamie Oliver
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Ingredients
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Steps
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- 1
In a bowl, combine the Greek yogurt, whole-grain mustard, lemon juice, sea salt, black pepper, and a little extra virgin olive oil. Stir to combine.
💡 The mustard provides a brave, sharp flavor that balances the citrus.
- 2
Spread the pre-cooked grains and lentils onto a large plate or serving platter.
💡 The grains and lentils provide a healthy, hearty base.
- 3
Layer the coarsely grated cucumber, finely grated red onion, coarsely grated apple, and coarsely grated radishes over the grains. Add the finely grated horseradish to the mix.
💡 The apple and cucumber freshness helps balance the heat of the horseradish.
- 4
Finely slice the fresh dill, parsley, and chives, then scatter them over the salad.
💡 Fresh herbs add vibrant color and aroma.
- 5
Pour the prepared yogurt-mustard dressing over the vegetable and grain base.
💡 The dressing should be enough to coat the ingredients but leave them distinct.
- 6
Add the canned jack mackerel on top of the salad and serve.
💡 The rich, meaty texture of the mackerel pairs perfectly with the crunchy vegetables.
Tips
- The apple and cucumber freshness helps take the edge off the sharp horseradish.
- You can customize this recipe by adding carrots, fennel, or different tinned fish like tuna or anchovies.
- The combination of sweet apple, peppery radish, and savory fish creates a balanced flavor profile.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Jamie Oliver on YouTube