This quick and easy salad of raw vegetables, wakame seaweed and mackerel is the ideal lunch dish or side salad during a late summer barbecue. Delicious, healthy and full of sustainable ingredients!
Put the wakame in a bowl, add ½ liter of hot water and leave for 10 minutes. Then drain the wakame for 5 minutes in a colander, cut in parts of 2 cm and leave to cool down.
Beat the cream for the dressing and mix with the mayonnaise, horseradish paste and the lemon juice.
Mix the white cabbage, carrot and fennel plus the drained wakame.
Pour the dressing over the vegetables and mix well. Then break the mackerel fillets into pieces, mix them with the salad and season with salt and pepper. Put the parsley on top of the salad and serve with the rye bread.
- 6 g dried wakame
- 60 g white cabage, thinly sliced
- 30 g carrot, thinly sliced
- 1 fennel bulb, cleaned, keep the greens, thinly sliced
- 50 ml cream
- 100 g mayonnaise
- 2 el horseradish paste
- juice of 1 lemon
- 1 tin of smoked mackerel (125 g), drained
- ½ bunch of parsley, finely chopped
- 4 slices of rye bread
- salt and pepper