Grilled Mackerel, Spring Salad & Horseradish Dressing

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Grilled Mackerel, Spring Salad & Horseradish Dressing
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 4 mackerel fillets, approximately 90g each
  • 2 teaspoons light olive oil
  • 8 spring onions, approximately 150g
  • Salt and pepper
  • 2 heads chicory, separated into leaves
  • 70g watercress
  • 150g radishes, finely sliced
  • Salt and pepper, to taste
For the dressing:
  • 4 tablespoons prepared horseradish sauce
  • 1 teaspoon cider vinegar
  • ½ teaspoon Dijon mustard
  • 2 tablespoons light olive oil
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chopped chives
  • 2 teaspoons chopped dill
  • Salt and pepper, to taste

  • Method

  • 1
    For the dressing, whisk the horseradish, vinegar and mustard together, then slowly whisk in the oils. Season then add about 1½ teaspoons of each herb.
  • 2
    Lightly brush the grill with oil and preheat on the hob on a low to medium heat. Test the temperature of the pan ? see Cook?s notes ? before adding any food.
  • 3
    Trim the spring onions if necessary then, once the pan is hot, add to the grill and cook for about 1½ minutes on each side until nicely charred in places but retaining a little bite.
  • 4
    Brush the mackerel fillets with oil and season. Grill skin-side down first for about 1 to 1½ minutes or until nicely coloured. Turn over
  • 5
    and cook for about 1 more minute. Remove from the grill and place one on each plate.
  • 6
    Lightly dress the salad ingredients with about half the dressing and divide between plates.
  • 7
    Drizzle the rest of the dressing around, sprinkle on the remaining
  • 8
    herbs and serve.