| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
A, Food, Of, To, Z |
1 |
Servings |
INGREDIENTS
| 4 |
|
Fillets smoked mackerel |
| 1 |
|
Avocado |
| 50 |
g |
Sunflower seeds, 2oz |
| 1 |
T |
Honey |
| 1 |
|
Mango |
| 1 |
|
Bag assorted salad leaves |
| 100 |
|
Fromage frais, 3 1/2fl oz |
| 2 |
t |
Creamed horseradish |
|
|
A few fresh chives |
| 1 |
|
Lime, juice of |
| 1 |
t |
Sunflower oil |
|
|
Virgin olive oil |
|
|
Salt and pepper |
|
|
Fat, 1 Other Carbohydrates |
INSTRUCTIONS
Place the mackerel fillets under the grill for 4-5 minutes to heat up.
Meanwhile peel and slice the mango and avocado and squeeze the lime
juice over, with a little salt and pepper. In a large mixing bowl mix
together the fromage frais with the creamed horseradish and then add
to the salad leaves. Carefully mix together as to avoid bruising the
salad. Heat up a small frying pan and add the sunflower oil to it.
When the oil is hot add the sunflower seeds and roast quickly until
they turn golden brown, then add the honey and take off the heat.
Place the dressed salad leaves on some suitable serving plates with 2
fillets of smoked mackerel per plate, some slices of mango and avocado
and then sprinkle with the honey toasted sunflower seeds. Finish with
some chives and a drizzle of olive oil. Converted by MC_Buster. Per
serving: 868 Calories (kcal); 61g Total Fat; (57% calories from fat);
17g Protein; 84g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 1/2
Fruit; Converted by MM_Buster v2.0n.
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