Hot Miso Mackerel Salad
smoked mackerel fillets
skin & bones removed.
or 4 young courgettes
or 6 Brussels sprouts
heaped teaspoon miso
level teaspoon sugar
Enough fresh red chilli to please your taste-buds
Extra coriander and red chilli to sprinkle on top of the finished dish.
Slice the courgettes and aubergine into long fingers, about 3/4-1 inch thick. Quarter the sprouts lengthways and pop them all into a baking tray along with the oil, making sure they are well coated.
Roast for around 20 minutes, or until they are cooked through and the sprouts are starting to brown on the edges.
Meanwhile mix all the dressing ingredients together. It will be quite thick, if you want it thinner to drizzle on a regular salad add more oil until it is as thin as you like.
When the veggies are ready, pour the miso dressing into the hot pan and toss the veggies in it to get them all covered.
Divide the veggies between 2 plates, top with the mackerel that you've flaked into bite size chunks, then pour over any of the dressing left in the pan.
Please enjoy my recipe! Jane | hedgecombers.com