Harvested white and green cucumbers, crunchy and juicy cucumber goes well
with salty smoked mackerel.
1. Peel (if necessary) cucumber and cut
into cubes, cut red bell pepper into smaller cubes, marinate with salt, sugar
and white pepper for an hour for seasoning to go in and soften a little, pour away
liquid.
2. Season cucumber with yogurt, juice of
lemon and mustard, add in finely cut kaffir lime leaves or any other fresh
herbs, chive/mint etc.
3. Remove skin of mackerel and cut into big
cubes, bake at 180˚C for 15 minutes.
4. Arrange cucumber mixture inside a ring,
let the yogurt sauce ooze out, place mackerel pieces around.
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