Smoked Mackerel, Pasta, Courgette and Olive Salad
Smoked Mackerel, Pasta, Courgette and Olive Salad
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Mackerel
Cuisine
Mediterranean
Servings
4
This dish is incredibly versatile as it can be decanted into Tupperware and taken to a picnic - or jazzed up by strewing it over a bed of exotic salad leaves on a large platter and served for a very tasty alfresco supper. Add other green vegetables to ring the changes.
Ingredients
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300g (10 oz) penne or rigatoni pasta
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2 tablespoons extra virgin olive oil
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1 large (or 2 medium) courgettes
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2 heaped tablespoons pesto sauce
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200g (7 oz) smoked mackerel fillets, skin removed and flaked
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a good handful of black olives, stoned and halved - if large
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freshly ground black pepper
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basil leaves, to garnish
Directions
Cook the pasta until just cooked al dente then drain. Meanwhile, wipe then dice the courgette(s), keeping on the skin.
Heat the oil in a frying pan to hot then add the courgette and cook over a fairly high heat for 2 - 3 minutes until nicely browned and golden, but still with some bite to them.
Tip them and the oil from the pan over the drained pasta along with the pesto, toss well and season with plenty of freshly ground black pepper.
Allow to cool then stir in the mackerel and olives.
Serve at room temperature - never straight from the fridge, as the cold kills the wonderful flavours - garnish with basil.