Smoked mackerel with apple slaw recipe

  • Serves 6
  • 10 mins to prepare and 8 mins to cook
  • 415 calories / serving
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Squeeze the juice of the lemon and put it in a bowl. Quarter the apple and remove the core. Cut the apple into thin slices and toss with the lemon juice. Preheat the oven to 180°C/fan 160°C/Gas 4.

Remove the outer leaves from both of the cabbages and then cut out and discard the tough pale inner core. Shred the cabbages as finely as possible and put in the bowl with the apple. Peel and coarsely grate the carrots and finely slice the spring onions then add to the same bowl. Toss the apple and vegetables.

In a small bowl, mix the mayonnaise with the Dijon mustard and water until smooth. Stir in the yogurt and pour over the salad. Mix well together and set aside. Place the mackerel fillets on a baking tray, skin side up, and heat through in the oven for 6-8 minutes until hot. Divide the coleslaw between six plates, add a warm mackerel fillet to each one and garnish with fresh watercress

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  • Ingredients

  • ½ lemon
  • 1 crisp green apple, such as Granny Smith
  • 250g small red cabbage
  • 250g small white cabbage
  • 2 medium carrots
  • 6 spring onions, trimmed
  • 50g mayonnaise
  • 1tsp dijon mustard
  • 50g low fat natural yogurt
  • 520g smoked mackerel fillets
  • 85g watercress
  • Energy 1720kj 415kcal 21%
  • Fat 34g 48%
  • Saturates 7g 33%
  • Sugars 9g 10%
  • Salt 1.9g 31%

of the reference intake
Carbohydrate 9.3g Protein 18.8g Fibre 4.1g


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