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Epicurious

Cured Mackerel and Tomato Salad

Recipe information

  • Yield

    serves 4

Ingredients

8 slices ripe tomatoes
About 1/2 teaspoon sea salt
4 fillets Mackerel Cured in Olive Oil (page 3)
2 tablespoons mackerel-curing oil
4 teaspoons balsamic vinegar
1 tablespoon chopped fresh Italian parsley

Preparation

  1. Step 1

    Arrange two tomato slices in a line on each of four plates, and sprinkle lightly with sea salt.

    Step 2

    Set one mackerel fillet on top of each row of tomato slices, sprinkle on a little more salt, and drizzle the curing oil and balsamic vinegar on top. Sprinkle chopped parsley over all.

From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines. From the Trade Paperback edition.
TagsItalianEuropeanMackerelFishSeafoodTomatoVegetableStarterMainLunchDinnerNut FreeGluten FreeDairy Free5 Ingredients or FewerCookbooks
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