Smoked Mackerel with Walnut Sauce
- 1 cup walnut halves
- 3 slices whole wheat bread, crusts removed
- 2 garlic cloves, crushed
- 6 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- salt
- 2 cold-smoked mackerel
- 1 lemon, cut in quarters
Instructions:
This can be served as a first course or as a cold main course with pickles, sliced red onions, and a green salad.
- Make the sauce first. Grind the walnuts in the food processor, then add the bread, previously soaked in water and squeezed dry, and the garlic, and blend together. Add the oil and vinegar, a little salt, and blend with just enough water (about 4 tablespoons) to produce a creamy consistency.
- Skin and fillet the fish and serve with the sauce and lemon quarters.