Mackerel and baked vegetables salad
4 servings
10 minutes
The salad with mackerel and roasted vegetables is a gastronomic symphony that combines the rich, smoky flavor of hot-smoked mackerel with the aromatic sweetness of roasted vegetables. The origins of this dish lie in Russian cuisine, where natural, rich flavors are traditionally valued. Thin slices of zucchini, eggplant, and bell pepper roasted to light caramelization gain depth and richness that perfectly complement the savory fish. Fresh salad leaves with cucumber and cherry tomatoes bring lightness and freshness, balancing the textures. The final touch is a honey-mustard sauce that unites all components into a single flavor harmony. This salad is not only an exquisite combination of ingredients but also a reflection of culinary tradition where simple products are transformed into true art.
1
Cut zucchini, eggplant, and bell pepper into sticks, onion into feathers, and fry in a dry pan.
- Zucchini: 100 g
- Eggplants: 100 g
- Sweet pepper: 100 g
- Onion: 40 g
2
Season the roasted vegetables with salt, pepper, oil, and balsamic vinegar.
- Salt: 10 g
- Freshly ground black pepper: 3 g
- Vegetable oil: 40 ml
- Balsamic vinegar: 40 ml
3
Mix the lettuce leaves with sliced cucumber and halved cherry tomatoes.
- Mixed salad leaves: 80 g
- Cucumbers: 60 g
- Cherry tomatoes: 100 g
4
Place a mix of leafy salad with vegetables on a plate, top with roasted vegetables, mackerel, and drizzle with sauce.
- Mixed salad leaves: 80 g
- Cucumbers: 60 g
- Cherry tomatoes: 100 g
- Zucchini: 100 g
- Eggplants: 100 g
- Sweet pepper: 100 g
- Onion: 40 g
- Hot smoked mackerel: 300 g
- Honey Mustard Sauce: 100 ml