Warm smoked mackerel with Bramley and winter coleslaw recipe

Smoked mackerel with a mayonnaise, yoghurt and mustard dressing, the warm flavours highlighted by sharp Bramley apple shreds.

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Combine the mayonnaise and Greek yoghurt with the mustards and vinegar. Stir in the shredded cabbage and herbs then season with a little salt. Leave for 10-15 minutes to soften.
  2. Slice the apple very finely, then cut very thinly and stir through the coleslaw.
  3. Warm the mackerel gently under the grill. Peel off the skin once removed from the oven.
  4. Put a small mound of the coleslaw on each plate and arrange some warmed mackerel on top before serving.

You might also like:

Pork loin with Bramley apple sauerkraut recipe

Michel Roux Jr's Normandy-style roast mackerel recipe

Comforting pork and apple casserole recipe

Comments


View Comments

Share the love