Bloody Brilliant Mackerel and Lentil Salad for 4
What Started it all:
Mackerel, Pea, lentils, food processor
This salad is a masterclass in texture and flavor, you donkey! You'll be hooked from the first bite, and I won't tolerate any mediocrity in the kitchen!
Ingredients
- 4 mackerel fillets, skin removed
- 1 cup dried green or brown lentils, rinsed and drained
- 1 cup fresh peas
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Get a bloody move on! Rinse the lentils and cook them according to package instructions. Drain and set aside to cool.
- Don't just stand there! Preheat the oven to 400°F (200°C). Season the mackerel fillets with salt and pepper. Place them on a baking sheet lined with parchment paper and drizzle with olive oil. Roast in the oven for 12-15 minutes or until cooked through.
- Pay attention! In a food processor, combine the cooked lentils, peas, lemon juice, Dijon mustard, salt, and pepper. Process until coarsely chopped.
- Don't overdo it, you numpty! Flake the roasted mackerel into large chunks and add to the food processor. Pulse until the mixture is well combined, but still retains some texture.
- Taste and adjust, you muppet! Season the salad with salt, pepper, and a squeeze of lemon juice, if needed.
- Get it on the plate! Divide the salad among four plates. Garnish with chopped parsley, if desired.
There you have it, a bloody fantastic salad that'll impress even the toughest critics! Now, stop messing around and get back in the kitchen to cook it to perfection!