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RECIPE

Cured mackerel salad with labneh

A simple-to-make starter or light lunch that's bursting with flavour and crunchy texture

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EDITOR’S NOTE:

If you can’t find labneh, it’s simple to make your own by mixing 1kg of Greek yoghurt with a tablespoon of salt. Place it in a clean muslin, tie it up and and hang it over a bowl for 12 – 24 hours. Discard the liquid. It will then be ready to use. VP.

 

 

  • Take the two mackerel fillets, sprinkle with salt all over the flesh side, and leave to cure for 30 minutes. Wash them with water and pat dry.
  • Slice the mackerel diagonally into 3 equal sized pieces.
  • Soak the bulgur wheat in warm water for 30 minutes.
  • For the salad, finely slice the onion into half-moon shapes and season with sumac, slice the radishes on a mandolin or as finely as you can, and pick a few leaves off a bunch of parsley.
  • Mix the salad ingredients including the bulgur wheat and season with salt, olive oil and lots of lemon juice.
  • Spoon labneh (homemade or shop bought - either will do) onto your plate and place the sliced mackerel on top.
  • Serve the salad next to the mackerel.
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