Tri-Color Smoked Mackerel Salad
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
3/4 pound 'ready to eat' smoked mackerel fillets, skinned and cubed
4 ounces pasta shapes, cooked
5 ounces prepared French dressing
2 tablespoons fresh chopped parsley
3 spring (green) onions, chopped
1 carrot, peeled and grated
6 cherry tomatoes, quartered
1/4 cup sweet corn
Fresh basil, for garnish
- Place the pasta into a large serving bowl. Stir in the remaining ingredients. Chill and serve with crusty brown bread.
Makes 4 servings.
Note: Smoked mackerel is readily available flavored with crushed peppercorns or with garlic and red pepper.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.