Smoked mackerel salad with radishes, bulgur and Arugula

Ingredients for Smoked mackerel salad with radishes, bulgur and Arugula

Instructions for Smoked mackerel salad with radishes, bulgur and Arugula

To prepare the Smoked mackerel salad with radishes, bulgur and Arugula recipe, please follow these instructions:

Put the mackerel on spækbrædtet. Cut a round cut from mackerel's neck and down to the belly just behind the gills. Then cut through the skin down the back, and cut through the skin from the bug to the tail. Style mackerel at the back and share it in the two fillets. Remove legs and Brown at the belly.

Picking mackerel flesh into small pieces. Cut the radishes into thin slices, cut purløget.

Turn the mackerel flesh with cooked bulgur, chives and radishes. Whisk the olive oil and lemon juice together in the relationship 2:1 and turn the mixture in the salad. Season with salt and pepper. Turn carefully around.

Advantage of the salad in the center of 4 dinner plates.

Beat the oil and lemon together as before, turn the coarse mustard in, season with salt and pepper. Turn the rocket herein and advantage over mackerel mixture on the four plates.