This was actually my husband’s idea based on a Chicken Caesar Salad I prepared for him recently. He craved for something similar but with fish. Plain roasted fish is quite boring in salad, but smoked fish works well. It’s very tasty and adds body and texture to it. But then, you can’t really have it with the Caesar dressing because of the anchovies. That would be clashing with the smocked mackerel, so I left that out. The outcome is a very charismatic salad, with lots of texture, great in summer or winter time.
Ingredients for 2 people:
1 large Romaine lettuce sliced
30 g rocket leaves
1/3 of a large cucumber halved and finely sliced
150g smoked mackerel cut into thick slices or cubes
300g focaccia cut into cubes
25g chives chopped
For the dressing:
2 tbsp olive oil
1 tbsp mayonnaise
Freshly ground black pepper and some salt to taste
Cut or tear the focaccia into large, ragged croutons. I prefer them to be a bit larger, see my photo. (I love the ones with sun-dried tomato in this salad.) Spread them on a baking tray and sprinkle with olive oil and (preferably freshly ground sea) salt. In a preheated oven, toast them for 10-15 minutes on 200C, until they are golden brown. Slice the fish, baring in mind, that it will break further when combining the salad. Put the veggies into a large mixing bowl, add the focaccia, and lastly the fish with the dressing. Combine everything carefully, you don’t want a mackerel paste salad 😉 Serve it immediately, the croutons are nicer when they still crispy and warm. Enjoy.