Crunchy salad with mackerel

Name: Crunchy salad with mackerel
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Gherkins; 2 Shallots; 6 TABLESPOONS Cream; 4 TABLESPOONS Apple vinegar; 1 TEASPOON Mustard; 1 knife tip Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 (approx. 300 g) Head white cabbage; 1/2 (approx. 200 g) tuber of celery; 1 collar Chives; 2 tin(s) (125 g each) smoked mackerel fillets in oil without skin and bones

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Gherkins
2 Shallots
6 TABLESPOONS Cream
4 TABLESPOONS Apple vinegar
1 TEASPOON Mustard
1 knife tip Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 (approx. 300 g) Head white cabbage
1/2 (approx. 200 g) tuber of celery
1 collar Chives
2 tin(s) (125 g each) smoked mackerel fillets in oil without skin and bones

Directions

1
Cut the cucumbers into small pieces. Peel and finely dice the shallots. Mix cream, vinegar, mustard and curry, season with salt and pepper
2
Remove outer leaves and stalk from cabbage. Cut the cabbage into thin strips. Peel and grate celery. Mix the cabbage and celery well with the dressing. Chill the salad for about 30 minutes
3
Wash the chives, shake dry and cut the stalks into small rolls, except for a few for garnishing. Drain the fillets of mackerel and tear them up roughly. Add fish and chives to the salad. Mix well and garnish salad with chives
4
Waiting time approx. 30 minutes