Cullen's Mackerel Avocado Salad
4 x Fillets smoked mackerel
1 x Avocado
50 gm Sunflower seeds, (2oz)
1 tbl Honey
1 x Mango
1 bag assorted salad leaves
100 ml Fromage frais, (3 1/2fl oz)
2 tsp Creamed horseradish
A few fresh chives
1 x Lime, juice of
1 tsp Sunflower oil
Virgin olive oil
Salt and pepper
Method :
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.