Country salad with grilled mackerel
2 servings
25 minutes
The recipe was shared with us by Alexey Yashaev, chef of the Atlantica seafood restaurant.
1
Prepare all the ingredients. Light the coals.
2
Fillet the mackerel.
3
Season the fillet with salt and pepper, drizzle with olive oil, add oregano and thyme sprigs, mix and let marinate for 15 minutes.
- Mackerel: 1 piece
- Olive oil: 70 ml
- Oregano: 2 stems
- Fresh thyme: 3 sprigs
- Salt: to taste
- Ground black pepper: to taste
4
Place the mackerel on the grill skin side up. Fry for about 5 minutes.
5
Remove the fish fillet from the heat, transfer it to a heatproof dish, and brush with teriyaki sauce.
6
Slightly moisten the alder chips with water and throw them on the coals.
7
Place the mackerel on the grill and cover with foil, leaving space for smoke to enter. Smoke for about 10 minutes until the fish is cooked.
8
Boil the eggs hard, peel them, and cut in half.
- Chicken egg: 3 pieces
9
Cut the cucumbers and tomatoes into large pieces.
- Cucumbers: 2 pieces
- Tomatoes: 2 pieces
10
Tear the salad, add it to the tomatoes and cucumbers, and mix.
- Lettuce: 100 g
11
In a large bowl, mix 50 ml of olive oil, sour cream, torn basil leaves, and lemon juice.
- Olive oil: 70 ml
- Sour cream: 40 g
- Basil: 20 g
- Lemon juice: 15 ml
12
Add eggs to the salad and drizzle with sauce.
- Chicken egg: 3 pieces
13
Place the cooked mackerel on top.
14
Place pumpkin and sunflower seeds in a small sieve and roast them over coals. Garnish the salad with seeds and greens.
- Pumpkin seeds: 10 g
- Sunflower seeds: 10 g
15
Sprinkle with grated parmesan.
- Parmesan (Parmigiano Reggiano): 10 g
