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Savor a smoky twist on a classic Caesar Salad with this Smoky Mackerel Caesar Salad. Featuring flaked Fishwife smoked mackerel, crispy homemade croutons, and a smoked paprika-infused Caesar dressing, this salad is a flavorful and satisfying meal.
Fishwife Smoked Mackerel
Savor a smoky twist on a classic Caesar Salad with this Smoky Mackerel Caesar Salad. Featuring flaked Fishwife smoked mackerel, crispy homemade croutons, and a smoked paprika-infused Caesar dressing, this salad is a flavorful and satisfying meal.
Fishwife Smoked Mackerel
- • 4 1/2-inch slices day-old sourdough bread, torn into 1-inch pieces
- • 2 teaspoons olive oil
- • Kosher salt, to taste
- • 1/3 cup mayonnaise
- • 2 garlic cloves
- • 1 lemon, zested and juiced
- • 1 tin Fishwife anchovies, plus oil
- • 1 teaspoon smoked paprika
- • 2/3 cup freshly grated parmesan cheese, divided, plus more for garnish
- • Freshly ground black pepper, to taste
- • 6 ounces mixed greens (little gems or chopped romaine)
- • 1 tin Fishwife smoked mackerel, flaked
- • Talea Super Smoky Lager, for serving
- Make the croutons. Preheat oven to 325F. Toss bread with oil and salt and arrange on a sheet pan. Bake until golden brown, 8-10 minutes. Set aside.
- Make the dressing. In a high speed blender, food processor, or wide mouth jar with an immersion blender, mix mayonnaise, garlic cloves, lemon zest, lemon juice, anchovies plus their oil, smoked paprika, 1/3 cup Parm, and black pepper. Season to taste with salt. Thin to desired consistency with a little bit of water.
- Assemble the salad. In a large bowl, toss greens with croutons, remaining 1/3 cup Parmesan, mackerel, and dressing. Season to taste with salt and pepper. Serve in bowls with more parm and black pepper. Enjoy immediately with a Talea Super Smoky Lager.
Fishwife Smoked Mackerel
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