Mackerel "Herring Style" with Cucumber-and-Bibb-Lettuce Vinaigrette

Ingredients

  • 6 ounces (about 2) skinless mackerel filets
  • 1 very small garlic clove
  • Fine sea salt
  • 3 tablespoons crème fraîche
  • 1 teaspoon chopped fresh dill
  • ½ teaspoon prepared horseradish
  • ¼ teaspoon Champagne vinegar
  • + 16 more ingredients
    • Pinch of ground toasted caraway seeds (see tips, below)
    • ¼ cup finely diced cucumber
    • ¼ cup finely diced cooked beet
    • ¼ cup finely diced apple
    • Freshly ground black pepper
    • 1 head Bibb lettuce
    • ¾ cup seeded, diced cucumber
    • ½ cup packed parsley leaves
    • Pinch of ascorbic acid (optional, see tips, below)
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon Champagne vinegar
    • Fine sea salt and freshly ground black pepper
    • 3 tablespoons canola oil
    • 2 tablespoons extra-virgin olive oil
    • 3 ½ ounces (about 3 ½ cups) mixed baby greens (mesclun)
    • Salmon roe, for garnish

1. Cut the thin ends off the mackerel fillets and set them aside. Cut the thick parts of the fillets crosswise into 8 thin, wide slices. Lay the slices flat on a plate, wrap tightly with plastic, and refrigerate. 2. Roughly dice the thin ends of the filets. Using a mortar and pestle, smash the g...

View full recipe at SpringPad

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