Smoked Mackerel with Herb Barley and Horseradish Dressing (adapted from Olive Magazine June 2011)
100g pearl barley
1 lemon, juiced
1 tbsp horseradish sauce
2 tbsp mayonnaise
½ small bunch dill, chopped
½ small bunch parsley, chopped
½ small red onion, finely sliced
½ cucumber, seeds scooped out and sliced
2 smoked mackerel fillets, skin discarded and flaked
Bring a pan of water to the boil and cook the barley according to packet instructions. Drain and run under the cold tap draining well.
In another pan put in the egg, cover with cold water, bring to the boil and cook for 10 mins. Drain and leave to cool. When the egg is cool, peel and cut into quarters.
Mix together the lemon, horseradish, mayonnaise and herbs in a bowl. Set aside.
Put the barley, onion and cucumber in a bowl, flake in the mackerel and add in the mayonnaise dressing. Stir well to combine. Put onto plates or into lunch boxes and top with the egg. Serve.