Salad with Edible Flowers, Berries and Smoked Mackerel

Ingredients

• 150 g mixed leafy greens (e.g., frisée, radicchio and arugula)
• 4 small green tomatoes
• 1 handful of berries (e.g., raspberries and strawberries)
• 2 tbsp black olives (pitted if desired)
• 500 g smoked mackerel
• 3 tbsp apple cider vinegar
• 1 tbsp Lemon Juice
• 1 tsp Honey
• Salt
• Pepper (freshly ground)
• 1 tsp freshly chopped rosemary
• 6 tbsp grape seed oil
• 2 tbsp yogurt
• edible flowers (e.g., nasturtium and violet)

Instructions

1. 1.

   Wash, trim, and drain the leafy greens well, then tear into bite-sized pieces. Wash the tomatoes and quarter them. Rinse or pick the berries, and cut strawberries into chunks. Arrange the greens with tomatoes, berries, and olives on plates. Slice the mackerel into eight strips and place on top. Whisk together vinegar, lemon juice, and honey; season with salt and pepper. Stir in rosemary and oil, tasting to adjust seasoning. Drizzle over the salad and a little over the fish. Add a few dollops of yogurt.

2. 2.

   Serve garnished with the torn edible flower petals.