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Smoked mackerel and vegetable salad with bacon croutons

A triumphant salad made from leftover vegetables, white bread and bacon.



  • 1.

    Rip the loaf into small chunks and place on a greased baking tray with the bacon draped over the top. Heat through in 180c oven for approx 10-15 mins until crisp.

  • 2.

    To make the dressing mix together the blue cheese, oil and vinegar into a smooth dressing.

  • 3.

    Mix together the sliced cold vegetables, smoked mackerel fillets and cos lettuce and drizzle with the dressing.

  • 4.

    Finally, top with the bacon croutons.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Smoked mackerel and vegetable salad with bacon croutons.


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