Recipe: Mackerel Salad (Recette: salade de maquereau)

Mackerel is one of the mostunderrated foods. It is also extremely cheap and high in Omega 3. I discovered canned mackerel at my French boyfriend’s apartment in Manhattan about two years ago. I was like “Ahah, another French secret”! It’s true, the French eat mackerel more than Americans (okay, I don’t know this as a fact, but I’m a master at guesstimation).

Fast-forward to many moons later in our Grenoble apartment: I am hungry and do not feel like leaving the apartment (des fois je suis une marmotte). Well, I came up with my very own mackerel salad recipe with what I had in my kitchen, and it tasted délicieux!

Here’s the recipe:

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Mackerel Salad à la Greno-newyorkaise (?):
Serves 2

Ingredients:

2 small cans of Mackerel

3 stalks of celery, finely chopped

1/2 of a medium white onion

olive oil (I used lemon-ginger olive oil)

butter

2 cloves of garlic

curry powder

turmeric powder

dry white wine

black pepper

arome saveur (Maggi)

Thai green curry paste

1/2 lemon

mustard

mayonnaise

white balsamic vinegar

paprika

dill

Directions:

Add olive oil and a little piece of butter to medium-sized pan.

Mince celery, garlic and chop onions. Add all 3 to the pan on medium heat.

While simmering, add a tablespoon or two of white wine as well as a pinch of curry powder and a pinch of turmeric.

Turn off heat. Add in a pinch of Thai green curry paste and a few small splashes of Arome saveur.

Add everything to a medium-sized bowl. Mix in mayonnaise and mustard (I add in by eye; go light on these if you want to keep this dish low-calorie) as well as a little bit of white balsamic vinegar. Squeeze in the lemon juice. Add a pinch of paprika and ground black pepper to taste. Add in the dill. Mix. Open the cans of mackerel, drain out the oil and remove the skins. Mix everything together while gently breaking the mackerel into small pieces (they come apart easily). Et voilà !

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