Smoked Mackerel Noodles With Cucumber And Herbs Recipes

SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS

Steps:

• In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
• Lay bread slices on a work surface and butter each generously. Divide salmon among 6 slices. Top salmon with cucumber and radish mixture. Sprinkle generously with tarragon and dill.
• Cut each slice in half diagonally. Cut off crusts if you wish, but it's not necessary. Garnish with a small spoonful of salmon roe.

SMOKED MACKEREL NOODLES WITH CUCUMBER AND HERBS

Steps:

• Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer) and garlic along with 1 tbsp water to make a dressing.
• Rinse the cooked noodles under cold water and return to a large bowl.
• Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
• Skin and break up the mackerel and sprinkle it over the noodles.
• Garnish with cucumber around the plate.

SMOKED MACKEREL TARTS

Steps:

• Preheat oven to 180°C.
• Line two backing trays, with baking paper.
• Cut the pastry into quarters and trim the edges. Mark a rim all around each piece by cutting halfway through the pastry, about 1 cm in from the edge.
• Bake for 10 minutes.
• On each piece, press the centre down, leaving the raised rim.
• Carefully spread the centres with half the cheese.
• Skin and flake the mackerel and divide between the pastry cases with the tomatoes and spring onions.
• Put the rest of the cheese on top (in splodges).
• Bake for 10 minutes.
• Serve warm or cold, sprinkled with parsley if desired.

SMOKED MACKEREL WITH HERB & BEET COUSCOUS

Steps:

• Put the couscous into a large bowl, pour over 150ml boiling water, then cover with cling film. Set aside for 10 mins.
• Meanwhile, mix the horseradish into the yogurt and season. When all of the liquid has been absorbed into the couscous, uncover it, then spread it up and around the sides of the bowl to help it cool more quickly.
• When couscous is quite cool, add the cucumber, herbs, onion, lemon juice and oil and toss well. Add the beets and toss briefly. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt. Pack the remaining couscous and mackerel into a lunchbox for the next day.

SMOKED MACKEREL, CUCUMBER, AND POTATO SALAD WITH MUSTARD DRESSING

Steps:

• Place the potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off the skins; discard. Cut the potatoes into halves or quarters, if desired.
• Meanwhile, make the dressing: In a medium bowl, combine the shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle the dill into the bowl.
• Add the cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide the salad among 4 plates; arrange the mackerel on each. Serve, garnished with greens.
• (Per serving)
• Calories: 234
• Fat: 15g
• Cholesterol: 15mg
• Carbohydrate: 7g
• Sodium: 800mg
• Protein: 20g
• Fiber: 3g

SMOKED FISH WITH CUCUMBER "NOODLES"

Steps:

• Whisk together yogurt, horseradish, mustard, and lemon juice. Season with 1/4 teaspoon salt.
• Cut thin ribbons of cucumber with slicer, then very thinly slice onion. Toss with half of yogurt sauce.
• Discard skin from fish and break fish into large flakes. Arrange fish on cucumber-onion mixture and serve with remaining sauce.