350 g (12 oz) smoked mackerel fillets, skinned
225 g (8 oz) pasta bows
5 ml (1 tsp) curry paste
5 ml (1 tsp) tomato puree
300 ml (1/2 pt) Yoghurt
Mayonnaise
salt and freshly ground pepper
100 g (4 oz) firm white button mushrooms, sliced
1 medium courgette, sliced
2 sticks celery, sliced
1/2 crisp lettuce
cherry tomatoes
225 g (8 oz) pasta bows
5 ml (1 tsp) curry paste
5 ml (1 tsp) tomato puree
300 ml (1/2 pt) Yoghurt
Mayonnaise
salt and freshly ground pepper
100 g (4 oz) firm white button mushrooms, sliced
1 medium courgette, sliced
2 sticks celery, sliced
1/2 crisp lettuce
cherry tomatoes
method
Flake the fish into a mixing bowl. Cook the pasta in boiling salted water until just tender. Drain and refresh in cold water. Dry thoroughly, then add the fish.
Mix the curry paste and the tomato puree into the dressing. Season to taste. Add to the fish and pasta, with the mushrooms, courgette and celery and adjust the seasoning.
Arrange the salad on a bed of lettuce leaves, garnish with cherry tomatoes and serve with garlic bread.
Mix the curry paste and the tomato puree into the dressing. Season to taste. Add to the fish and pasta, with the mushrooms, courgette and celery and adjust the seasoning.
Arrange the salad on a bed of lettuce leaves, garnish with cherry tomatoes and serve with garlic bread.
serving amount
serves 4
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