Smoked mackerel with nuts, grapes & brown rice
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Smoked mackerel with nuts, grapes & brown rice
  Smoked    Nuts    Grapes    Rice    Fish  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4817. Report a problem with this recipe.
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      Title: Smoked mackerel with nuts, grapes & brown rice
 Categories: Fish, Main dish
      Yield: 6 Servings
 
      2 sm Smoked mackerel
           -OR- smoked trout
  2 1/2 oz Chopped, toasted hazelnuts
           -OR- walnuts
      1 lb Seedless grapes
    1/2 lb Brown rice
           Fresh mint or watercress
      2    Lemons
           A little sunflower oil
    1/2 pt Creamy yoghurt (or more)
 
  Cook the rice in double its volume of fast boiling salted water.
  Refresh it and dress it with 3 tablespoons lemon juice, 1 tablespoon
  oil and plenty of salt and pepper.  Stir in the nuts and 5-6
  tablespoons chopped mint or watercress.  (Watercress is good but mint
  is even better for this dish.) Press the mixture firmly into a
  lightly oiled ring mould, cover and chill for a couple of hours or
  more.
  
  Close to serving time, halve the grapes and toss them in the juice of
  half a lemon plus scant 1 tablespoon oil.  Add some mint or
  watercress sprigs. Skin, bone and flake the fish and mix it in
  gently.  Unmould the ring of rice, put some of the fish and grape
  mixture into the centre and garnish with sprigs of mint or
  watercress.  Serve the rest of the fish mixture in a separate bowl,
  and hand round the well-chilled yoghurt in a second bowl.
  




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Recipe ID 4817 (Apr 03, 2005)

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