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.