Mackerel With Warm Cauliflower Caper Salad Food

CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR

Steps:

• Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
• In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

WARM CAULIFLOWER SALAD WITH CAPER VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F.
• For the cauliflower salad: Remove the core and leaves from the cauliflower, then use your hands and a knife to break apart and coarsely chop the florets into about 2- to 3-inch pieces. Spread on a baking sheet and drizzle generously with the oil. Season with salt. Toss to coat, then roast until the cauliflower is tender and slightly crisp around the edges, 15 to 20 minutes.
• Meanwhile, make the caper vinaigrette: Combine the garlic, lemon zest and juice, oil, vinegar, parsley, capers, honey, 1/2 teaspoon salt and 1 teaspoon pepper in a blender or food processor and puree until smooth.
• Transfer the cauliflower to a large bowl. Add the dates, almonds, cranberries and capers. Pour in about 1/3 cup of the dressing and toss to coat evenly. Taste and add additional dressing as desired (you won't need all of it). Sprinkle with the crushed red pepper flakes if desired and serve warm.

WARM NEW POTATO & SMOKED MACKEREL SALAD

Steps:

• Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
• While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there's no need for salt because of the saltiness of the smoked mackerel).
• Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it's best while still warm).