Smoked fish and mooli salad

Yield: 4 servings

Measure Ingredient
1 pounds Mooli; peeled
320 grams Smoked mackerel fillets
320 grams Smoked trout fillets
1 \N Lemon; juice of
2 tablespoons Cider vinegar
5 tablespoons Sunflower oil
1 tablespoon Dijon mustard
100 grams Beetroot; cooked
100 grams Green salad leaves
25 grams Chives; chopped
\N \N Salt and pepper

Thinly slice 4oz of the mooli and grate or shred the remaining 12oz. Remove the skin from the mackerel and trout fillets, and any bones. Cut the fillets on the slant in to bite size pieces, place in a bowl and sprinkle with the lemon juice.

Make a vinaigrette with the mustard, cider vinegar and oil, season with salt and pepper.

Carefully mix in the grated/shredded mooli and vinaigrette with the smoked fish, try not to break up the fish.

Lay the green salad leaves in the centre of 4 plates, pile the fish mixture on top.

Slice the beetroot thinly and arrange around the salad in the centre of the plate alternating with the sliced mooli. Serve chilled and garnished with chopped chives.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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