Smoked Mackerel Lentil Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate b
To make the lentils: Place a large pan of cold, unsalted water on high heat and add the lentils, 2 sprigs of parsley, thyme, garlic, and the bay leaf. Bring to a boil, turn down the heat, and cook ...
Ingredients
- Two 4.4-ounce (125 g) tins of mackerel in sunflower oil, drained, in chunks
- 4 sprigs of basil, leaves only
- 1 sprig of thyme
- 4 sprigs of parsley, 2 whole, 2 leaves only
- Juice of 1 lemon
- 1 bay leaf
- 1 garlic clove, bruised
- ½ red onion, minced
- Salt and pepper, to taste
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- Salt
- 6 to 7 tablespoons sunflower oil
- 1 cup (200 g) lentils, preferably Puy
- ½ yellow bell pepper, diced
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