Smoked Mackerel with Walnut Sauce

Name: Smoked Mackerel with Walnut Sauce
Yield: serves 4
Ingredients: 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

December 9, 2011

This can be served as a first course or as a cold main course with pickles, sliced red onions, and a green salad. Cold-smoked mackerel is soft and moist and more of a delicacy than the hot-smoked variety. Hazelnuts, almonds, or pine nuts can be used as an alternative to walnuts for this classic sauce, which is called tarator. In that case, white bread should be used. The sauce can also be served with poached or grilled fish or with cold vegetables cooked in olive oil.

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