Recipe Tip: Mackerel Salad with Beetroot - Falstaff

Recipe Tip: Mackerel Salad with Beetroot - Falstaff

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Freshly made mackerel mousse is served with Italian herb salad.



    1. Step 1

      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.
    2. Step 2

      Preheat the oven to 200°C. Wash, drain or spin-dry the herb salad and set aside.
    3. Step 3

      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.
    4. Step 4

      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.
    5. Step 5

      For the dressing, all the ingredients are briefly mixed together to form a nice dressing.
    6. Step 6

      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.
    7. Step 7

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    8. Step 8

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    9. Step 9

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    10. Step 10

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    11. Step 11

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