Mackerel Salad with Courgette, Nut and Pear

TV chef Brian Turner of BBC ‘Ready Steady Cook’ fame will be winging his way to ‘Destination Delicious’ for a special guest appearance at Derry City and Strabane District Council’s award-winning LegenDerry Food Festival which will have the banks of the Foyle sizzling.

Brian is due to be at the LegenDerry Food Festival on Saturday 18th March and will do a rolling demo starting at 2pm and running until 4pm.

Difficulty medium
Preparation Time 10
Cooking Time 20
Servings 4
Main Ingredients
  • 4 small Donegal Prime Fish mackerel, filleted
  • 1tbsp Broighter Gold Rapeseed oil
  • Finely grated zest of 1 lemon
  • Salt & pepper
  • 4 small courgettes
  • 50gr roasted peanuts
  • 50gr roasted hazelnuts
  • 50gr roasted pine nuts
  • 2 shallots, peeled & finely sliced
  • 2tbsp coarsely chopped dill
  • 1 pear, hard works well
  • 4tbsp olive oil
  • 4tbsp Broighter Gold Rapeseed oil
  • Finely grated zest and juice of 1 lemon
  • Salt & pepper
  • A few micro salad leaves

Main Instructions
  1. Make the dressing, mix olive oil, Broighter Gold Rapeseed oil, zest and juice of lemon and seasoning and add sliced shallots
  2. Meanwhile cut the courgettes into long thin strips and put in a bowl
  3. Take the shallots from the dressing and add to the courgettes, season and leave for 10 minutes
  4. Mix the lemon zest with the rapeseed oil
  5. Brush the Donegal Prime Fish mackerel fillets with the oil mixture and season
  6. Grill the mackerel skin side up until just cooked
  7. Take from the grill and pour the cooking liquor into the courgette mixture
  8. Chop the nuts and add to the dill and half the salad dressing, cut the pear into strips like courgettes and check the seasoning then put on the centre of the plates
  9. Lay the mackerel on top
  10. Place the micro salad leaves on top in the centre
  11. Dress with the remainder of the dressing and serve
Allergy Advice
This recipe may include:
  • Fish
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