Name: Smoked mackerel caesar salad
Total time: 25 min
Yield: 2
Ingredients: 2 slices of seeded bread; 2 tsp extra-virgin olive oil; 2 tsp mixed seeds; 1 tbsp ready-made crispy fried onions; 1 little gem lettuce, leaves separated and torn if large; 2 smoked mackerel fillets, skin removed, broken into bite-sized pieces; 2 cooked crispy bacon, crumbled (optional); chives, snipped; 3 tbsp extra-virgin olive oil; 4 tbsp greek yogurt; 3 anchovies in oil, finely chopped; 3 garlic cloves, crushed; 20g parmesan, finely grated, plus some shavings to serve; ½ lemon, juiced; 2 tsp Dijon mustard

2 slices of seeded bread
2 tsp extra-virgin olive oil
2 tsp mixed seeds
1 tbsp ready-made crispy fried onions
1 little gem lettuce
leaves separated and torn if large
2 smoked mackerel fillets
skin removed, broken into bite-sized pieces
2 cooked crispy bacon
crumbled (optional)
chives
snipped

DRESSING

3 tbsp extra-virgin olive oil
4 tbsp greek yogurt
3 anchovies in oil
finely chopped
3 garlic cloves
crushed
20g parmesan
finely grated, plus some shavings to serve
½ lemon
juiced
2 tsp Dijon mustard

Method

step 1
Toast the bread, then cut into 1cm cubes. Tip into a bowl, drizzle with the olive oil, then add a pinch of salt, the seeds and crispy onions. Toss to coat the croutons in the seeds and onions.
step 2
In another large bowl, whisk together the dressing ingredients until smooth and creamy. Loosen with 1-2 tbsp of water to make a drizzling consistency if needed, and season with a little salt (the anchovies will add plenty) and lots of cracked black pepper. Remove half of the dressing from the bowl.
step 3
Toss the lettuce, mackerel and bacon, if using, in the dressing, and toss to coat everything evenly. Divide between plates and scatter with the seedy croutons and chives, and some parmesan shavings to serve, alongside the extra dressing to add if people prefer.