Smoked mackerel salad with asparagus and marinated raw vegetables

Smoked mackerel salad with asparagus and marinated raw vegetables

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!
Preparation
25 minutes
Cooking
2 hours
Servings
4 portions
Category
Main dishes
Recipe by
Cervidés and Les Minettes