Ingredients for - Mackerel salad a la Nicoise
How to cook deliciously - Mackerel salad a la Nicoise
1. Stage
Clean, wash and dry the mackerel with paper towel. Salt, pepper, season with lemon juice. Wrap in foil and bake in the oven for 15-20 minutes at 190 ° C. You can do something simpler: take already cooked hot-smoked mackerel.
2. Stage
Cut the onions into half rings and marinate them in two tablespoons of white wine vinegar (you can also use apple wine vinegar)
3. Stage
Bake the peppers in a preheated 200*C oven until brown. When my oven is busy, I do the following: roast the peppers in a dry frying pan on high heat under a lid, constantly turning them. Six or seven minutes is enough. It turns out no worse, only faster. Baked peppers put in a plastic bag, tie it tightly and leave it for 10 minutes.
4. Stage
Cherry tomatoes and olives cut in half.
5. Stage
Boil the eggs and cut them into six slices each.
6. Stage
Remove the skin and bones from the mackerel and separate into large segments.
7. Stage
Take the peppers out of the bag. Remove the seeds, remove the skin and cut the flesh into strips.
8. Stage
Dressing. Put the garlic clove through a press or grind it in a mortar. Add the vinegar. With a whisk, thinly pour in olive oil to form an emulsion. Season with salt and pepper to taste. Arrange the salad leaves on a plate. Carefully mix together the rest of the ingredients for the salad, except the eggs, dress it and put it on the plate. Put the eggs on top. Serve at once.
