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Les Marchés Publics de Montréal

Smoked mackerel salad with asparagus and marinated raw vegetables

All recipes |  Main dishes

Smoked mackerel salad with asparagus and marinated raw vegetables, Plats principaux
  • Servings: 4
  • Preparation time: 20 to 25 minutes
  • Waiting time: 2 hours
  • Here’s a salad bursting with freshness created by Cervidés in collaboration with Les Minettes!

    This recipe is a gorgeous way to showcase delicious asparagus and tasty Quebec mackerel… plus it’s easy to make and doesn’t require any cooking. This healthy mix of marinated raw vegetables is a yummy way to get your daily dose of vitamins. Your taste buds will thank you!

    Ingredients

    Vinaigrette:

    • 1 cup (250 ml) olive oil
    • 2 tbsps. (30 ml) maple syrup
    • 3 cups (45 ml) cider vinegar
    • 1 tsp. (5 ml) garlic scapes
    • 1 tsp. (5 ml) salt
    • Dash of ground pepper

    Vegetables:

    • 1 bunch of asparagus (from 12 to 15), trimmed
    • 8 coloured carrots
    • 3 lemons, well washed
    • 6 stalks of celery, minced
    • 1 shallot, minced
    • ⅓ cup (80 ml) dill, chopped
    • ¼ cup (60 ml) chives, chopped

    Garnish:

    • 8 smoked mackerel fillets with pepper, skin on
    • ¼ cup (60 mL) capers, drained
    • Dash of ground pepper
    • 1 pinch Fleur de sel

    Preparation

    Vinaigrette:

    1. Mix all the ingredients together. Set aside.

    Vegetables:

    1. Snap the asparagus tips from the stalks. Cut the tips in half, lengthwise. Chill.
    2. Using a vegetable peeler, make ribbons with the carrots and asparagus stalks (about 4 or 5 ribbons per vegetable), and chill. Cut the remaining carrots and asparagus into Julienne strips.
    3. Thinly slice 2 lemons. Save the third lemon for assembly.
    4. In a rectangular dish, layer the ingredients in the following order: celery, shallots, julienned carrots and asparagus, half of the herbs, half the lemon slices and smoked mackerel (remove the skin, if desired), then cover the other half with lemon slices. Add 2/3 of the vinaigrette and spread well, cover with plastic wrap and refrigerate for 2 hours.
    5. About 15 minutes before serving, toss the asparagus tips and the asparagus and carrot ribbons with the remaining vinaigrette. Let sit at room temperature.

    Assembly:

    1. On each plate, create a nest with the marinated vegetables and 2 smoked mackerel fillets (depending on your appetite).
    2. Divide the asparagus tips, carrot and asparagus ribbons, remaining herbs, capers, lemon zest, a few twists of ground pepper and a pinch of Fleur de sel. Enjoy!
    Careful! Smoked mackerel contains bones.


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