We use cookies to help this site deliver the best possible experience.   Remove this notice.

Warm mackerel salad with a mustard dressing and lardons Recipe

Method
  • 1

    Pre heat the oven to 180'C.

  • 2

    Cook the potatoes in salted water. Bring to the boil and then reduce to a simmer and cook until the potatoes are soft. Allow to cool and cut the potatoes half.

  • 3

    Peel and finely dice the shallot and garlic.

  • 4

    Fillet the mackerel and remove the pin bones.

  • 5

    Make the vinaigrette: whisk together the vinegar and mustard. Add the salt and pepper and then whisk in the olive oil.

  • 6

    Heat a frying pan until hot and add the bacon lardons. Cook for 3 minutes and then add the potatoes to the pan. Cook the potatoes in the lardon fat until golden brown.

  • 7

    Mix together the crème fraiche and the wholegrain mustard.

  • 8

    To cook the mackerel: season the mackerel with salt. Heat a frying pan until hot with a splash of oil. Add the mackerel fillets skin side down. cook for 2 minutes and then turn then over. Cook for another minute or until the flesh is white.

  • 9

    To assemble the salad: chop the parsley. Dress the rocket leaves with the vinaigrette. Add the shallots, parsley, garlic and lardons.

  • 10

    Place a mound of salad in the middle of the plate. Place the potatoes around the salad and then top with the mackerel. Finish the dish with a quenelle of creme fraiche.

Chef's tip

«This dish can easily be altered by adding confit duck instead of mackerel.»

A paysanne salad of mackerel, served with lardons and a mustard creme fraiche.

Rate this recipe :

(21 votes)

  • Preparation  15mins
  • Cooking time  10mins
  • Rest time  0h

Ingredients for people

  • Whole mackerel : 6 whole
  • Fine salt : 6 pinch(es)
  • Olive oil : 30 ml

  • For the garnish(es)
  • Rocket : 3 bunch
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Baby potato(es) : 200 g
  • Fine salt : 6 pinch(es)
  • Bacon cube(s) : 100 g

  • For the vinaigrette
  • Olive oil : 100 ml
  • Red wine vinegar : 20 ml
  • Maille Dijon mustard : 10 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn

  • For the garnish(es)
  • Thick crème fraiche : 75 g
  • Maille wholegrain mustard : 10 g
·
Similar recipes in this theme