Smoked Mackerel with Nuts, Grapes & Brown Rice
Submitted by patn46383
A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
160 minThis is the kind of dish that looks like it took hours but is really just smart assembly. A ring of brown rice dressed with lemon juice, oil, toasted hazelnuts, and fresh mint gets chilled in a mould until firm.
Flaked smoked mackerel gets tossed with halved seedless grapes, more lemon, and sprigs of mint or watercress for a filling that’s smoky, sweet, and bright all at once.
Unmould the rice, pile the fish and grape mixture in the centre, and serve with a bowl of cold, creamy yoghurt on the side. It’s a stunning centrepiece for a summer lunch or a dinner party starter.
Chef Tips
- Press the rice firmly into an oiled ring mould and chill for at least two hours. The firmer the rice, the cleaner the unmould.
- Fresh mint is the star here. Watercress works in a pinch, but mint lifts the smoky mackerel and sweet grapes to another level.
- Serve the yoghurt well chilled. It acts as a cooling, tangy counterpoint to the rich, oily fish.
Ingredients
Directions
Cook the rice in double its volume of fast boiling salted water.
Refresh it and dress it with 3 tablespoons lemon juice, 1 tablespoon oil and plenty of salt and pepper.
Stir in the nuts and 5 to 6 tablespoons chopped mint or watercress.
(Watercress is good but mint is even better for this dish.)
Press the mixture firmly into a lightly oiled ring mould, cover and chill for a couple of hours or more.
Close to serving time, halve the grapes and toss them in the juice of half a lemon plus scant 1 tablespoon oil.
Add some mint or watercress sprigs.
Skin, bone and flake the fish and mix it in gently.
Unmould the ring of rice, put some of the fish and grape mixture into the centre and garnish with sprigs of mint or watercress.
Serve the rest of the fish mixture in a separate bowl, and hand round the well-chilled yoghurt in a second bowl.
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