Smoked Fish Salad With Peppers & Green Mango
Serves 4 as a light lunch
1 x 240g pack of smoked mackerel
1 red pepper, finely chopped
4 tomatoes (350g), finely chopped
1 small onion, thinly sliced
1 green mango, peeled and thinly sliced
3 tbsp of extra virgin olive oil
Handful of coriander, leaves finely chopped
Handful of flat-leaf parsley, leaves finely chopped
Juice of 1 lemon
Sea salt and freshly ground black pepper
First peel the skin off the mackerel, scrape away any dark brown flesh, then flake into a large mixing bowl.
Add in the pepper, tomato, onion and mango, drizzle with the olive oil, season with salt and black pepper, scatter over the chopped herbs and squeeze over the lemon juice. Give the ingredients a good mix until everything is combined and serve piled onto a plate with buttered crusty bread.
Recipe courtesy of The Island Kitchen: Recipes From Mauritius And The Indian Ocean by Selina Periampillai, published by Bloomsbury Publishing.
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