Mackerel, buckwheat & pear salad

Mackerel, buckwheat & pear salad

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

Salty and full of flavour, smoked fish is extremely versatile and perfect for the lead role in this salad. Smoked mackerel can be quite rich but here it is balanced by fresh, tart pear and crisp celery. Toasted buckwheat is an example of a new technique being applied to an old ingredient – one of the tenets of new Nordic cooking. It provides a great texture and an earthy savoury note. The mustard dressing is a staple, and goes very well with any seafood that is a bit more robust.

Ingredients

Quantity Ingredient
2 tablespoons wholegrain buckwheat
150-200g smoked mackerel fillet
1/2 red onion, thinly sliced
1 celery heart, thinly sliced
1 nashi or young tart acidic pear, cored and thinly sliced into acidulated water
Mustard dill sauce, to serve

Method

  1. Preheat the oven to 170°C. Spread the buckwheat on a baking tray and cook in the oven for 10–15 minutes, until it turns golden brown – don’t let it burn. To test if it is ready, bite on a piece; it should still be quite firm but should not break your teeth!
  2. Flake the fish into a large serving bowl. Add the onion, celery and drained pear and mix gently to combine.
  3. Divide the salad between serving dishes, spoon over the mustard dill sauce and garnish with the toasted buckwheat.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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