Smoked Mackerel Salad 2, With Avocado
Smoked Mackerel Salad 2, With Avocado
Mamta Gupta
This is a an easy dish to make, specially when you are in a hurry. It tastes better with peppered smoked mackerel. If you have only plain one available, add a good helping (one teaspoon) of coarsely ground pepper.
Serves 2-3
Ingredients
150-200 gm smoked mackerel fillets (1 standard pack of 2 fillets), peppered is better
1 avocado, peeled and cubed into small pieces
50 gm or 1/2 small, red onion, peeled and finely chopped
1 green chilli, finely sliced (I do not remove seeds, but you can)
2-3 tbsp. good quality mayonnaise
2-3 squirts of Tabasco hot pepper sauce
A good sprinkle of freshly ground black pepper (optional)
A little fresh dill (Sua Saag). You can use dry dill, if you don't have fresh.
Instructions
Remove skin from mackerel.
Chop/break/flake mackerel roughly into small pieces.
Place all ingredients in a bowl and mix gently, but well.
Taste and adjust seasoning.
Serve with pieces of toast or small Pita or any other type of fresh bread, as a starter or as part of a buffet or BBQ.
It can also be served on a bed of finely shredded lettuce or on a bed of rocket leaves.
Notes
You can add a little fresh lemon juice.
You can also use it to fill vol-au-vent cases. This quantity is enough to fill 6 cases.
You can also use it as sandwich filling.
Instead of adding avocado pieces, it can be served filled into avocado halves.
You can use different herbs and dressings.
Also see Salad Selection.
