Kipper and Mushroom Salad
This is a light and fresh salad that will make you feel like you're on the coast, minus the sand in your shoes.
Ingredients
- 4 large kipper fillets
- 8 oz mushrooms
- 1 small red pepper
- 2 tablespoons chopped parsley
for the dressing
- Juice of 1 lemon
- 2 teaspoons chilli sauce or 1/2 teaspoon tabasco
- 4 tablespoons single cream
- 3 tablespoons olive oil Freshly ground black pepper
Instructions
- Skin the kipper fillets, then cut them across the grain into 1/4 in (5 mm) strips and put them into a bowl. Slice the mushrooms. Halve and de-seed the red pepper, and slice into 2 in (50 mm) strips. Add the mushrooms and pepper to the kipper.
- Whisk the lemon juice and chilli sauce or tabasco together in a bowl. Keep whisking and add the cream slowly, then stir in the oil and season to taste. Pour the dressing over the kipper salad, cover and leave to marinate in the refrigerator for at least 4 hours.
- When chilled, remove from the bowl using a slotted spoon and arrange in a serving dish. Whisk the sauce well, pour over the salad, sprinkle with the chopped parsley and serve.
Calories: 463 kcal
Carbohydrates: 8 g
Protein: 36 g
Fat: 32g
Saturated Fat: 8 g
Cholesterol: 127 mg
Sodium: 201 mg
Potassium: 908 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1429 IU
Vitamin C: 58 mg
Calcium: 129 mg
Iron: 3 mg