Mackerel bean sprouts salad

Red cabbage salad

• 60 gr red cabbage
• tsp mustard
• tsp lemon juice
• tsp sugar
• tsp vinegar
• 100 gr olive oil

Cut the red cabbage into very thin strips and sprinkle a little salt on them. Mix the mustard, lemon juice, sugar, vinegar and olive oil. Then mix this with the red cabbage and put in the refrigerator for 2 hours. 

Spinach and bean sprouts

• young spinach
• 40 gr bean sprouts

Use the young spinach and pick out the thick stalks. Wash these, as well as the bean sprouts, and place them partly on top of the red cabbage salad. 

Smoked mackerel

• 1 to 2 fresh mackerel fillets per person

Cut the middle bones from the fillet and put some salt and pepper on it. BBQ the mackerel at 110 degrees with the lid closed and sprinkle with smoke dust. Oil the skin side of the mackerel and place on the rack of the BBQ. Close the lid and cook the mackerel for about 5 minutes until it turns a little glassy. 

Mango and apple

Clean the mango and cut into thin strips. Then also cut the apple into thin strips. Sprinkle the apple with a little lemon juice to prevent discoloration. Mix the thin strips and put a small hand on the mackerel. 

Pomegranate

Halve the pomegranate and scoop out the seeds with a spoon. Then sprinkle these over the plate. 

Chimichurri

• 100 ml olive oil
• 4 garlic cloves, pressed
• ½ chopped onion
• 1 chilli pepper finely chopped without seeds
• 2 tbsp red wine vinegar
• 1 tbsp freshly chopped basil
• 1 tbsp freshly chopped chives
• 10 g freshly chopped parsley

Finely chop everything in the food processor or with a hand blender. Add the oil gradually. Then add salt and pepper to taste. This is tastier if it has stood for 2 hours.