Jumping fish

Remoulade of smoked mackerel, beetroot, granny smith and gherkin

  • 4 persons
  • cooking time: 15
  • difficulty

Ingredients

  • 2 tbsp dijon mustard
  • 1 tbsp red-wine vinegar
  • pepper
  • salt
  • Worcestershire sauce
  • 4 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 granny smith apple
  • 2 sweet and sour gherkins
  • 2.5 dl sour cream
  • 2 cooked red beets
  • 2 tbsp finely chopped chives
  • 2 tins of smoked mackerel fillet of 125 g, drained

How to prepare

A delicious starter with mackerel, beetroot, granny smith and gherkin. Healthy, easy and tasty!

 

Preparation

  • 1 Beat with a fork a vinaigrette of the mustard, red wine vinegar, the pepper, the salt, a few drops of Worcestershire sauce, the olive oil and the shallot.
  • 2 Cut the beetroot, apple and gherkin into 5 mm cubes.
  • 3 Make the cubes with the vinaigrette and some salt and pepper.
  • 4 Whip the sour cream with salt and pepper, a drop of wine vinegar and the chives.
  • 5 Pick the smoked mackerel.
  • 6 Divide the dish over 4 plates.

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