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About the Recipe
I do not remember my mom, my grandma or grandaunt making a lot of dishes with any of the two fish. However, I do remember being terrified of every Friday on a ski or summer camp, when I knew I would have to eat them. Usually blended into some kind of bread spread with farmers cheeses or dill and pickles. Bleee!
However, that was a long time ago, in the 90’s. Nowadays, the flavors that horrified me back then, are the one that I feel the most excited to work with, because it brings so many memories.
Ingredients
The salad
0.35 lbs Smoked mackerel
5 slices of pickled beets
1/2 of an apple (cut into matchsticks)
1/4 cup of chopped walnuts
Small amount of sunflower seeds
1 cup of lettuce (iceberg, or your favorite one)
1 cup of fresh baby spinach
1 cup of arugula
The honey thyme vinaigrette
3 tbsp of olive oil
1 tbsp of balsamic vinegar
Salt and pepper
A pinch of squeezed lemon juice
1/2 tsp chopped fresh lemon thyme
1 tsp of honey
Preparation
Step 1
Wash all the greens, and dry them. Cut the lettuce into smaller pieces.
In a small jar mix together olive oil, vinegar, honey, chopped thyme, lemon juice and salt & pepper, and shake it well.
Step 2
Rough chop the walnuts, and open a jar of pickled beets.
On a big platter put all the greens, you can mix them or place them in rows.
Step 3
On top place the pieces of smoked mackerel (you can just tear the piece apart). Add the sliced beets and apples, and chopped walnuts and sunflower seeds.
Pour the vinaigrette on top.
Serve with a piece of bread.
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