Title: Smoked mackerel with nuts~ grapes & brown ric
 Categories: Seafood, Rice
      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.