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Return of the Mack(erel)
Light & Easy - River Cottage If you cannot read this email, please click here Return of the Mack We hope you're enjoying our exclusive new series for Food Tube, where Hugh transform leftovers into irresistible meals. In this new video Hugh pairs rich, oily mackerel with earthy lentils and the s
We hope you're enjoying our exclusive new series for Food Tube, where Hugh transform leftovers into irresistible meals. In this new video Hugh pairs rich, oily mackerel with earthy lentils and the sharp bite of red onion to make this simple, tasty salad.
Cook-along with Hugh! Try his mackerel with Puy lentils
Ingredients (serves 4)
150–250g cooked mackerel, broken into
flakes 1 small red onion, or ½ large one, halved and finely sliced 150–200g cooked Puy lentils 2 tablespoons roughly chopped flat-leaf parsley, plus extra to finish Sprig of dill or tarragon, chopped, or a few basil leaves, roughly shredded (optional)
Salt and freshly ground black pepper For the dressing 2 tablespoons rapeseed or olive oil 1 tablespoon cider vinegar or lemon juice ½ teaspoon mustard To serve (optional) Lemon wedges
In a bowl, gently combine the mackerel, onion, lentils and herbs, trying not to break up the fish too much – it’s nicer if you keep it in flakes.
Taste and season well with salt and pepper. For the dressing, shake the oil, cider vinegar or lemon juice and mustard together in a screw-topped jar to combine and season to taste with salt and pepper. Trickle the dressing over the salad and toss gently.
Scatter some more chopped parsley over the salad and serve with lemon wedges on the side, if you like.