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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together the mustard, honey, cider vinegar and 4 tbsp of oil in a clean jam jar or small bottle with a lid and shake vigorously to blend. Taste, season with fine sea salt and adjust ingredients as preferred. Set aside. | 2. Heat 2 tbsp of oil in a pan then fry the cubes of bread until golden all over. Remove from the pan and drain on kitchen paper. | 3. Debone and remove the skin from the mackerel and break the flesh up into bite-sized pieces. | 4. With a mandoline or sharp knife, very thinly slice the fennel and spring onions. | 5. Mix together the fennel, watercress and some of the dressing and then arrange the salad. Place the watercress and fennel first on the plate, in a small pile, then lay on the pieces of mackerel, with sea salt flakes and black pepper, and finally the slices of spring onion over the top. Drizzle over more dressing and arrange the croutons roughly around the outside of the plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mackerel	1		smoked	-	-	-	-
spring onion	2			9.6	2.202	0.5489999999999999	0.057
fennel bulb	1/4			-	-	-	-
watercress	1	bunch	washed	-	-	-	-
white bread	1	slice	day-old cut	-	-	-	-
vegetable oil	6	tablespoons		703.3919999999999	0.0	0.0	81.6
cider vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
mustard	2	teaspoons		0.63	0.109	0.0667	0.0098
honey	1/2	teaspoon		-	-	-	-
salt pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.