Watercress, smoked mackerel and walnut salad recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 387 calories / serving
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SALAD watercresssmokedmackerelwalnutsalad He

Start by preparing the dressing; whisk together the honey, mustard and sherry vinegar with some seasoning in a small mixing bowl until smooth. Whisk the sunflower oil very gradually until you have a thickened dressing. Reserve to one side.

Flake the mackerel flesh away from the skin of the strips and reserve in a bowl. Toss the watercress with the dressing in a mixing bowl, using your hands to toss and combine evenly. Arrange on 4 serving plates and sprinkle the mackerel flesh evenly on top.

Garnish the perimeter of the salad with slices of the radish. Finish by sprinkling the roughly chopped walnuts on top.

  • Ingredients

  • 100g watercress
  • 4 x Tesco boned smoked mackerel strips
  • 50g radish, finely sliced
  • 30g walnuts, toasted and roughly chopped
  • For the dressing

  • 40ml sunflower oil
  • 1tbsp sherry vinegar
  • 1tsp wholegrain mustard
  • 1tsp honey
  • salt
  • pepper
  • Energy 1605kj 387kcal 19%
  • Fat 34g 49%
  • Saturates 6g 30%
  • Sugars 3g 4%
  • Salt 1.9g 31%

of the reference intake
Carbohydrate 3.2g Protein 16.4g Fibre 1.3g


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