I've been coming up with recipes that uses canned mackarel to use up the emergency stock of canned food I bought.Step 1: If using regular onions, rub with some salt before soaking in water.Step 2: Flake the mackerel before topping. Recipe by Yuuyuu0221

One of our favorites :-*

I had been given some oak smoked mackerel. I was thinking of making a pasta salad of sorts. A friend of mine suggested a few ingredients and I suggested a few ingredients. I set about mixing the ingredients and here it is....

#dormfood It is an easy, simple and perfect recipe for summer and above all inexpensive.

These flavors are a family favorite. It's a versatile salad, serving it as a side or as a whole meal.

So easy to make tastes great as a side dish

“Poke” literally translates to "cut into pieces". It is an ancestral dish that started as a simple snack among the indigenous Hawaiians and was taken to California by visitors who spent long periods of time in Hawaii. Its main ingredients are rice and raw fish, to which you can add different types of seaweed and other ingredients, fully adaptable to all tastes. Combine with a spoonful of Extra Virgin Olive Oil from Spain, and it's a complete, fresh, fast, very tasty and quite affordable meal. Give it a try!

I bought some anchovy paste and didn't know what to do with it, so I tried adding some to my regular potato salad.Adjust the amount of anchovy paste to taste. The butter and anchovy paste already have salt in them, so you can make this recipe without adding additional salt if you like.I used sandwich bread, but feel free to use any kind that you like. Recipe by cureo

I had some couscous salad at my favorite Moroccan restaurant. It was so delicious that I just had to ask how it was made. Here's my recreation using easy-to-find ingredients. This salad has become part of our regular menu.Make sure to mix the couscous with the other ingredients once it has been heated. It absorbs the flavor well and will taste much better.Harira (Moroccan Soup) -Chickpea Dip -For 2 servings. Recipe by Kuminchan

I served mine with boiled green plantains drizzled with a little olive oil...and some aguacate...lol

This is the blend I have been looking for. An easy mediterranean salad with quinoa, lentils, and cannelli beans with a Greek vinaigrette dressing.

This is the easiest, most colourful, zesty, cheesy, chilly side salad ever made. So easy, my 6 year old culinary students made this themselves. Excellent work kiddos!