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 Salad with Baked Mackerel Recipe
A beautiful, healthy, hearty salad with baked mackerel in foil with aromatic herbs, garlic and lemon juice. Baked mackerel, disassembled into pieces, mixed with soft cheese. Served in a salad with assorted vegetables and eggs. The salad is seasoned with a spicy dressing. Suitable for every day, as well as decorate the festive table.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Croatian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For roasting mackerel:
For salads:
Filling:
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Croatian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For roasting mackerel:
For salads:
Filling:
Instructions
  1. We put hard-boiled eggs and potatoes "in uniform" to cook. We put the cheese in a bowl. Finely chop the green onion and grate a fresh cucumber on a coarse grater. We send it to the cheese and gently connect it with a fork.
    We put hard-boiled eggs and potatoes "in uniform" to cook. We put the cheese in a bowl. Finely chop the green onion and grate a fresh cucumber on a coarse grater. We send it to the cheese and gently connect it with a fork.
  2. Mackerel can be baked in advance, I did so. You can bake just before making the salad. Cut off the head, fins, and gut the mackerel. Wash and dry with a paper towel. Rub a little salt. Drizzle with lemon juice and olive oil. Put the chopped garlic on the belly, sprinkle all the fish with oregano and rosemary. Put it in foil, wrap it well and put it in the oven for 20 minutes at t-200 C. Open the foil for 5 minutes and let the fish bake until a beautiful color. "Fragrance" - that's what I'll tell you! You can eat without salad!
    Mackerel can be baked in advance, I did so. You can bake just before making the salad. Cut off the head, fins, and gut the mackerel. Wash and dry with a paper towel. Rub a little salt. Drizzle with lemon juice and olive oil. Put the chopped garlic on the belly, sprinkle all the fish with oregano and rosemary. Put it in foil, wrap it well and put it in the oven for 20 minutes at t-200 C. Open the foil for 5 minutes and let the fish bake until a beautiful color. "Fragrance" - that's what I'll tell you! You can eat without salad!
  3. We disassemble the fish into small pieces-fibers. I did it with my fingers. We send it to the cottage cheese with cucumber and onion. Connect evenly. Preparing salad dressing. In olive oil, add Dijon mustard, balsamic or apple cider vinegar (wine), honey. We put honey to taste. I am satisfied with 1 hour of Connection business. Refueling is ready.
    We disassemble the fish into small pieces-fibers. I did it with my fingers. We send it to the cottage cheese with cucumber and onion. Connect evenly. Preparing salad dressing. In olive oil, add Dijon mustard, balsamic or apple cider vinegar (wine), honey. We put honey to taste. I am satisfied with 1 hour of Connection business. Refueling is ready.
  4. Boil the bean pod for 3 minutes and put it in a colander. Immediately fill with cold water. So it will retain a beautiful color and will be crisp. Boiled potatoes and eggs. Clean them. Cut eggs into quarters, potatoes into cubes.
    Boil the bean pod for 3 minutes and put it in a colander. Immediately fill with cold water. So it will retain a beautiful color and will be crisp. Boiled potatoes and eggs. Clean them. Cut eggs into quarters, potatoes into cubes.
  5. It will be nice to serve it. I took a large flat plate. Line the bottom with lettuce leaves. Lay out the fish in cheese and vegetables with eggs in sectors. Visually divide the plate into sectors according to the number of ingredients. See the photo. So it is.
    It will be nice to serve it. I took a large flat plate. Line the bottom with lettuce leaves. Lay out the fish in cheese and vegetables with eggs in sectors. Visually divide the plate into sectors according to the number of ingredients. See the photo. So it is.
  6. Pour salad dressing on top. Slice the red onion very thinly into half rings, put it on top of the salad. Finely chop the parsley and dill and sprinkle them over the salad. To serve. Bright, cozy and warm on rainy autumn October days!
    Pour salad dressing on top. Slice the red onion very thinly into half rings, put it on top of the salad. Finely chop the parsley and dill and sprinkle them over the salad. To serve. Bright, cozy and warm on rainy autumn October days!
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