Cured Mackerel and Gooseberry Salad

Vibrant home-cured mackerel and homemade herb mayonnaise combined with celery, walnuts, apple, and gooseberries in a modern Waldorf take.

Healthy Seafood Salad Mackerel Walnuts Gooseberry

Estimated Nutrition

Calories

545.1

kcal / serving

2180.4 kcal total

Carbs

18.7g

per serving

74.8 g total

Fat

39.7g

per serving

158.6 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

for curing mixture

CondimentsSauces

7.5

Dijon Mustard

7.5

White Wine Vinegar

Dairy

piece

Egg Yolk

free-range

Fruits

piece

Apple

peeled, cored, cut into thin batons

piece

Gooseberries

fresh, halved

NutsSeeds

Salt

for curing mixture

pinch

Salt

to taste

Walnut

toasted

OilsFats

Herb Oil

extra virgin olive oil blended with dill

Olive Oil

for frying

Seafood

piece

Mackerel

filleted, pin bones removed

Vegetables

500

Cucumber

for curing mixture

stalk

Celery

trimmed and chopped

piece

Baby Onion

sliced

Rocket Leaves

Method

Serve the dressed salad over rocket leaves topped with mackerel and softened onions.

Coat mackerel fillets in the curing mixture and rest for two hours.

Blend egg yolks, mustard, and vinegar until smooth.

Emulsify by adding herb oil slowly until thick, then season and chill.

Combine celery, walnuts, apples, and gooseberries in a bowl.

Soften onion slices in warm olive oil off the heat for 20 minutes.

Rinse, dry, and cut each cured mackerel fillet into three pieces.

Fry mackerel for 30 seconds per side until lightly browned.

Pulse cucumber, 40g salt, and 50g sugar in a food processor until slushy.