| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food5 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Mooli; peeled |
| 320 |
g |
Smoked mackerel fillets |
| 320 |
g |
Smoked trout fillets |
| 1 |
|
Lemon; juice of |
| 2 |
tb |
Cider vinegar |
| 5 |
tb |
Sunflower oil |
| 1 |
tb |
Dijon mustard |
| 100 |
g |
Beetroot; cooked |
| 100 |
g |
Green salad leaves |
| 25 |
g |
Chives; chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Thinly slice 4oz of the mooli and grate or shred the remaining 12oz. Remove
the skin from the mackerel and trout fillets, and any bones. Cut the
fillets on the slant in to bite size pieces, place in a bowl and sprinkle
with the lemon juice.
Make a vinaigrette with the mustard, cider vinegar and oil, season with
salt and pepper.
Carefully mix in the grated/shredded mooli and vinaigrette with the smoked
fish, try not to break up the fish.
Lay the green salad leaves in the centre of 4 plates, pile the fish mixture
on top.
Slice the beetroot thinly and arrange around the salad in the centre of the
plate alternating with the sliced mooli. Serve chilled and garnished with
chopped chives.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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