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Smoked mackerel, cucumber and 'noodle' salad

publication date: Mar 30, 2011
author/source: Fiona Beckett
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A healthy Japanese-inspired salad - using wholewheat spaghetti instead of the traditional soba noodles

Serves 1
Time: about half an hour
Cost: About £1.75

100g wholewheat spaghetti or wholewheat pasta shapes
1 smoked mackerel fillet
4 spring onions
1/4 to 1/3 cucumber
Freshly ground black pepper

For the dressing
1 tbsp sunflower oil
1 tbsp seasoned rice vinegar
1 tsp light soy sauce

If using spaghetti break the strands in half then cook in boiling water, following the instructions on the pack. Drain and rinse with cold water. Whisk  or shake the dressing ingredients together. Tip the cooked, rinsed spaghetti into a bowl, pour over the dressing,  mix well and set aside while you prepare the mackerel and veg.  With a knife and fork ease the mackerel off the skin and break into rough chunks. Trim the roots and half the green tops off the spring onions, cut lengthways then chop into short, fine strips. Peel, de-seed and chop the cucumber. Add the mackerel, cucumber and spring onions to the spaghetti, season with black pepper and mix lightly, adding  a little extra rice vinegar or soy sauce to taste (you shouldn't need salt with the soy sauce)


* rice vinegar is a useful storecupboard ingredient if you like Asian flavours. This dressing is also good on crunchy mixed salads or carrot salads. You could also scatter over some toasted sesame seeds if you have some.


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