Mackerel Salad with Beetroot.

Name: Mackerel Salad with Beetroot
Yield: 4
Ingredients: 200 g mixed Italian herb salad; 250 g asparagus; Prisen salt; Prisen freshly ground black pepper; etwas olive oil; 2 beetroot; 1 EL balsamic vinegar; 5 Tropfen pine nut oil (available online); 1 TL sea buckthorn oil (available online); 1/2 EL olive oil; Prisen salt; Prisen freshly ground black pepper; 1 smoked mackerel (approx. 200 g); 125 g sheep's cheese (e.g. feta); 1/2 TL coriander seeds; 6 fennel seeds; 1/2 lime (for juice); 1/2 lime, zested; 125 g low-fat curd cheese (available in larger supermarkets); Prisen salt; etwas olive oil; 100 ml vegetable stock; 1 EL white wine vinegar; 3 EL olive oil; 1 EL Honey Dijon mustard; 1 egg yolk; Prisen Himalayan salt; Prisen freshly ground black pepper

Mackerel Salad with Beetroot

Fish

Salad

Freshly made mackerel mousse is served with Italian herb salad.

Constantin Fischer

For the salad:

Ingredients (4 servings)
200	g	mixed Italian herb salad
250	g	asparagus
	pinch(es)	salt
	pinch(es)	freshly ground black pepper
	some	olive oil

For the beetroot:

Ingredients (4 servings)
2		beetroot
1	tablespoon(s)	balsamic vinegar
5	drop(s)	pine nut oil (available online)
1	teaspoon(s)	sea buckthorn oil (available online)
1/2	tablespoon(s)	olive oil
	pinch(es)	salt
	pinch(es)	freshly ground black pepper

For the mousse:

Ingredients (4 servings)
1		smoked mackerel (approx. 200 g)
125	g	sheep's cheese (e.g. feta)
1/2	teaspoon(s)	coriander seeds
6		fennel seeds
1/2		lime (for juice)
1/2		lime, zested
125	g	low-fat curd cheese (available in larger supermarkets)
	pinch(es)	salt
	some	olive oil

For the dressing:

Ingredients (4 servings)
100	ml	vegetable stock
1	tablespoon(s)	white wine vinegar
3	tablespoon(s)	olive oil
1	tablespoon(s)	Honey Dijon mustard
1		egg yolk
	pinch(es)	Himalayan salt
	pinch(es)	freshly ground black pepper

Put the beets in a saucepan with water, bring to the boil and simmer for 45 minutes with the lid closed. Remove from pan and leave to cool in cold water, peel and cut into cubes. Place in a bowl, salt and marinate with balsamic vinegar, pine nut oil, sea buckthorn oil and olive oil for 20 minutes. Season with pepper.
Preheat the oven to 200°C. Wash, drain or spin-dry the herb salad and set aside.
Peel the asparagus and cut off the ends. Cut into pieces approx. 5 cm long, place on baking paper, season with salt and pepper, drizzle with olive oil and wrap the baking paper into a parcel. Cook in the oven for 30 minutes, remove and leave to cool.
Add to your food processor the mackerel fillets, sheep's cheese, coriander seeds, fennel seeds, juice and zest of the lime with the low-fat curd cheese, some salt and olive oil and process into a mousse. Chill until ready to use.
For the dressing, all the ingredients are briefly mixed together to form a nice dressing.
To assemble, put your salad leaves onto a plate, top with the diced beetroot and then a quenelle of mackerel mousse, scatter the roasted asparagus across the plate and drizzle dressing over the salad.