Warm smoked fish and sausage salad
Cookbook
Page 175
Course: Main Courses
fish
meat
salad
sausages
smoked carp
smoked fish
smoked mackerel
Ingredients:
- 1/2 tablespoon groundnut oil
- 4 big organic pork sausages
- 2 small chicory heads
- 300g cold-smoked mackerel
- 1 small red onion
- 1 heaped teaspoon English mustard
- 1 tablespoon crème fraîche
- 1 teaspoon sugar
- 2 teaspoons cider vinegar (or wine vinegar)
- 1 tablespoon groundnut oil
- salt and freshly ground pepper
Reviews
1 reviews,
average rating 5.0 / 5
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This was totally delicious, even with supermarket mackerel and sausages. The sausages, smoked fish, chicory and creamy dressing blended together to a total that was definitely more than the sum of its parts. Even the kids loved it - my five-year-old daughter actually asked it she could have more chicory!
I think keeping the leaves of the chicory whole makes them too big. Halving them (except the really small ones in the middle) works better.
I used balsamic vinegar instead of wine vinegar with s... Read more
I think keeping the leaves of the chicory whole makes them too big. Halving them (except the really small ones in the middle) works better.
I used balsamic vinegar instead of wine vinegar with s... Read more