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Mackerel & Asparagus Salad

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May 20, 2013 by marksetchfield

IMG_1149

Serves 2, prep time, 20 minutes

INGREDIENTS
8 asparagus spears
2 baby gem lettuces
4 slim mackerel fillets
8 radishes
Handful of cooked fresh peas
A little chopped parsley

For the dressing
1/4 of a cucumber
4 tbsp of crème fraîche
Handful of chopped mint
1 lime

METHOD
Steam
the asparagus until soft but still crunchy. Wash the lettuce leaves and arrange on two plates. Skin the mackerel fillets and break into pieces. Thinly slice the radishes, and then evenly layer over the lettuce leaves with the mackerel, cooked peas, asparagus and chopped parsley. For the dressing, slice the cucumber in half, and with a teaspoon scrap out the seeds and discard, then chop into small pieces. Pour the crème fraîche into a bowl, season, then add the cucumber and chopped fresh mint. Add a squeeze of lime and then serve.

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