Ingredients Jump to Instructions ↓

  1. 1 ciabatta loaf, torn into small chunks

  2. 2 cloves garlic, peeled and finely sliced

  3. 4 Tbsp olive oil

  4. 1 large bunch watercress, large stems removed

  5. 1 large bunch rocket

  6. 600g-800g smoked mackerel (we used Mapua Smokehouse mackerel), skin removed, torn into chunks

  7. 1/4 cup capers

  8. Finely grated rind and juice 1 lemon

  9. Good-quality olive oil, for dressing

  10. Lemon mayo

  11. 1 egg

  12. 1 clove garlic, peeled

  13. Rind and juice 1 lemon

  14. 1 tsp salt

  15. 1 tsp sugar

  16. 1 cup canola oil

Instructions Jump to Ingredients ↑

  1. Watercress & smoked mackerel salad Preheat the oven to 170°C. Toss the ciabatta chunks, garlic and olive oil together on a baking tray and bake for 10 minutes or until golden.

  2. Toss together the watercress, rocket, ciabatta toasts, mackerel and capers. Dress with lemon rind and juice and a slug of olive oil. Season.

  3. To make the lemon mayo, whiz the egg, garlic, lemon rind and juice, salt and sugar in a blender until combined. With the motor running, slowly drizzle in the oil. Refrigerate until needed.

  4. Serve the salad with a dish of lemon mayo on the side.

  5. Article from the November, 2011 issue of Taste magazine .


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