Smoked mackerel salad with pearl barley
6 servings
60 minutes
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
1
To make onion marmalade, slice the onion into half rings, sprinkle with salt, and then caramelize over low heat for 20-25 minutes. When the onion turns yellow, add balsamic vinegar, sugar, and anise. Continue to caramelize until it becomes marmalade. Let it cool.
- Onion: 500 g
- Salt: 5 g
- Balsamic vinegar: 50 ml
- Brown sugar: 100 g
- Anise (star anise): 1 piece
2
For tomato cream cheese, blend sun-dried tomatoes with the oil they were in. Add cream cheese and mix. Season with pepper.
- Sun-dried tomatoes in oil: 100 g
- Cottage cheese: to taste
- Ground black pepper: 40 g
3
Boil the pearl barley until ready, add onion marmalade, olive oil, lemon juice and mix.
- Pearl barley: 500 g
- Olive oil: 50 ml
- Lemon: 1 piece
- Onion: 500 g
4
On the plate, arrange sliced fresh tomatoes, cucumbers, and lettuce. Then add tomato cream cheese and pearl barley. Add smoked mackerel and parsley. Serve fresh bread and pesto sauce separately.
- Tomatoes: 400 g
- Cucumbers: 400 g
- Lettuce leaves: 4 pieces
- Cottage cheese: to taste
- Smoked mackerel: 700 g
- Parsley: to taste
- White bread: to taste
- Pesto: to taste