Thursday, 5 December 2013

Warm Smoked Fish and Sausage Salad

Now at first this appears like a weird combination but trust me, it totally works. It has huge flavour, I used a really tasty Gloucester Old Spot Sausage and smoked mackerel from Borough Market, both fantastic in their own right, together they are spot on. You have to try this salad!

Warm Smoked Fish and Sausage Salad (from River Cottage Fish)
(Serves 4)

1/2 tbsp oil
4 pork sausages
salad leaves
4 smoked mackerel fillets, cut into 4-5 inch pieces
1 red onion, finely sliced

For the dressing:
1 heaped tsp mustard
1 tbsp crème fraiche
1/2 tsp sugar
2 tsp cider vinegar or wine vinegar
1 tbsp oil
salt and pepper

Heat the oil in a frying pan over a medium heat. Add the sausages and fry them gently for 20-25 mins until well browned.

Remove the sausages from the pan, slice them slightly on the bias into 2cm chunks, then return them briefly to the pan to brown the cut sides a little. Remove from the pan and keep warm. Add the smoked fish and fry lightly in the sausage fat for 1 min on each side.

To make the dressing, put the mustard, crème fraiche, sugar, vinegar and oil in a bowl and whisk until combined. Season to taste.

Put the salad leaves and red onion into 4 bowls. Put the fish and sausage on top and then drizzle over the dressing. Serve.

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