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Shimesaba and fromage frais salad
This salad combines the tangy bite of vinegar-cured fresh mackerel with a rich dressing made from fruity Spanish olive oil and creamy fromage frais.
Ingredients - for 2 people
- 1 piece (80g) shimesaba
- 6 pieces (36g) frilled lettuce
- 2-3 thin slices onion (cut at right angles to the fibres)
- 4 cherry tomatoes, sliced thinly
- Spanish extra virgin olive oil, to serve
For the dressing:
- 45g French fromage frais
- 2 tsp milk
- Salt, to taste
Instructions
Prep time
10 min
Cook time
0 min
Total time
10
min
Serves
1 - 4
Step 1
Mix the dressing ingredients together.
Step 2
Cut the shimesaba into bite-size pieces. Dip the lettuce pieces in icecold water to make it crisp then drain well. Dip the onion slices in the cold water for 1 minute and then drain.
Step 3
Divide the salad vegetables between 2 plates, add the mackerel, then drizzle the dressing over. Sprinkle with plenty of Spanish extra virgin olive oil – mix together when ready to eat.
