Smoked mackerel + squash salad w/creamy yoghurt dressing

Name: Smoked mackerel + squash salad w/creamy yoghurt dressing
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 small butternut squash (or any other squash variety); Optional: Svaneti salt (see intro); 1 big handful of crunchy lettuce, like little gem; 2 fillets of smoked mackerel; 1 small shallot; 1 tsp Dijon mustard; 1 tbsp olive oil; 1 tsp cider vinegar; 1 tbsp lemon juice; 4 tbsp plain yoghurt

Malou Herkes @malouherkes

London

A simple, healthy seasonal salad I enjoyed last night with @Knivett.

About Svaneti salt:
I was thrilled last week when @ashalva returned from Georgia (the country) with Svaneti salt. It is hard to describe how delicious this seasoning is (it contains blue fenugreek, marigold, coriander) but it's eaten often with fresh cheese, on salads and even yoghurt. It reminds me of the amazing time I spent there with my mum in 2016. I've included it in this dish but don't worry if you don't have it - it's just as good without!

A simple, healthy seasonal salad I enjoyed last night with @Knivett.

Malou Herkes @malouherkes

London

A simple, healthy seasonal salad I enjoyed last night with @Knivett.

Saved

Ingredients

45 mins

2 servings

1small butternut squash (or any other squash variety)
Optional: Svaneti salt (see intro)
1big handful of crunchy lettuce, like little gem
2fillets of smoked mackerel
For the dressing
1small shallot
1 tspDijon mustard
1 tbspolive oil
1 tspcider vinegar
1 tbsplemon juice
4 tbspplain yoghurt

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Steps

45 mins

1

Preheat the oven to 180C. Thinly slice the squash into half moons (there's no need to peel butternut squash as the skin is thin) and place in a large roasting tray.
2

Drizzle with olive oil and season well with salt and pepper. I added Svaneti salt (see intro) but that's not necessary. Roast until tender and caramelised (about 25 mins). Meanwhile...
3

Make the dressing. Peel and very finely slice the shallot.
4

Combine with the remaining dressing ingredients and season well with black pepper and a little salt (the smoked mackerel is already quite salty).
5

Wash and dry the lettuce leaves. You can roughly chop any larger leaves and keep the smaller leaves whole.
Place in a bowl and flake in the mackerel.
6

Toss the yoghurt dressing through it so its well coated, then gently stir in the roasted squash. Serve up!
7

Try this variation! Swap the roast squash for cauliflower (roasted with ground turmeric and cumin).
You could make use of the hot oven and roast both cauliflower and squash at the same time. It'll keep for several days.

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Cooksnaps

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Malou Herkes @malouherkes

on October 03, 2022 13:56

London

A passionate home-cook, food writer and lover of leftovers. Inspired by forgotten, frugal dishes. Writing at: https://theforgottenpantry.substack.com/