Mackerel And Poached Egg Salad
This dish combines tender, grilled mackerel fillets with a fresh and vibrant beetroot salad, topped with perfectly poached eggs. A zesty dressing ties all the flavors together for a delightful and colorful meal.
— Constant Cookbook
Ingredients
- Two mackerel fillets
- One bag of beetroot salad (or any salad, but beetroot gives it a great colour)
- Two eggs
- For the dressing
- 1 tsp olive oil
- 1 tsp honey
- Ground black pepper
- 1 tsp Lemon juice
- 1 tsp cider vinegar
Instructions
- Put the mackerel under the grill for ten minutes, start boiling the water for your poached eggs.
- Make the dressing for the salad.
- Empty the salad onto plates
- Dress the salad, then poach two eggs.
- Place grilled mackerel on salad, then place the poached eggs on top of the grilled mackrel.
Yield
Serves 2
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