Yield: 4 servings
|125 grams||Cooked smoked mackerel fillets; (4oz)|
|125 grams||Smoked salmon; (4oz)|
|1 large||Ripe pear|
|2 tablespoons||Lemon juice|
|1 tablespoon||Polyunsaturated oil|
|¼ teaspoon||French mustard|
|Salt and pepper|
FOR THE DRESSING
Flake the mackerel and cut the salmon into strips about 1cm ( ½ inch) wide and place in a bowl. Peel the pear and cut it into slices, then toss the slices in the lemon juice.
Drain the pear, keeping back the lemon juice to use in the dressing and add the pear to the fish. Remove any bruised or wilted outside leaves from the lettuce. Wash and shred the lettuce and place in the bowl.
Mix together the oil and 2 teaspoons of the lemon juice, mustard, sugar, salt and pepper. Toss the salad with the dressing and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.