Smoked Mackerel and Rocha Pear Salad / Salada de cavala fumada com pera Rocha
Atlantic mackerel (carapau) is by far the most popular variety of mackerel in Portugal. Its close cousin, the common mackerel (cavala) has been on the sidelines of Portuguese cooking for a number of years but is now enjoying a well deserved revival. Its health benefits together with unique taste and texture make this a prime choice for a fish meal. This recipe combines the strong taste of smoked mackerel with the sweetness of Rocha pears – the uniquely Portuguese pear variety created by the Rocha family in 1836 in Sintra.
4 fillets of smoked mackerel
1 rocha pear (thinly sliced)
1 cup of cooked quinoa
3 radishes (finely sliced)
1/2 cup toasted hazelnuts
1 tbsp cider vinegar
3 tbsp olive oil
Pinch of dried oregano
Pinch of salt and pepper
Serves 4 as a light lunch
1. Make the dressing by mixing ingredients in a jar and shaking vigorously.
2. Toss the leaves in the dressing, then mix in the quinoa (cooled), hazelnuts, radishes and pear. Mix well
3. Serve the salad as a bed for the mackerel fillet.
NB: To toast the hazelnuts use a small frying pan over medium hear and swirl for 5-6 minutes until nuts have slightly browned. This adds depth of flavour and an attractive grilled look!