Ingredients:
2 smoked macrel fillets
3 medium size sweet potatoes
3 stalks celery sticks, chopped
2 tbsp kalamata olives, chopped
1 tbsp capers
bunch of fresh parsley, chopped finely
bunch of fresh argula leaves
1 tbsp fresh lemon juice
1 teaspoon maple syrup
salt&pepper
*
She came across this recipe in a Dutch magazine called Red and wanted to try it out immediately. The combination of salty smoked macrel, sweetness of the potatoes and sourness of the capers made this dish an extraordinary taste buds experience. Simply boil the sweet potatoes until soft for about 10 minutes depending on their size, but be careful not to overcook them as they would not hold shape while cutting. Meanwhile prepare the rest of the ingredients and throw them in a bowl, mix with cooked skinned and cubed sweet potatoes. Season with chopped parsley, salt, pepper, lemon juice and maple syrup and stir gently altoghether. Serve with the macrel filet on side or with pieces incorporated in the salad.
Bon Appetit!
3 medium size sweet potatoes
3 stalks celery sticks, chopped
2 tbsp kalamata olives, chopped
1 tbsp capers
bunch of fresh parsley, chopped finely
bunch of fresh argula leaves
1 tbsp fresh lemon juice
1 teaspoon maple syrup
salt&pepper
*
She came across this recipe in a Dutch magazine called Red and wanted to try it out immediately. The combination of salty smoked macrel, sweetness of the potatoes and sourness of the capers made this dish an extraordinary taste buds experience. Simply boil the sweet potatoes until soft for about 10 minutes depending on their size, but be careful not to overcook them as they would not hold shape while cutting. Meanwhile prepare the rest of the ingredients and throw them in a bowl, mix with cooked skinned and cubed sweet potatoes. Season with chopped parsley, salt, pepper, lemon juice and maple syrup and stir gently altoghether. Serve with the macrel filet on side or with pieces incorporated in the salad.
Bon Appetit!
Mňam..... !!!
ReplyDeleteMust have :) Kat....