Fishwife Smoky Mackerel Caesar Salad
Savor a smoky twist on a classic Caesar Salad with this Smoky Mackerel Caesar Salad. Featuring flaked Fishwife smoked mackerel, crispy homemade croutons, and a smoked paprika-infused Caesar dressing, this salad is a flavorful and satisfying meal.
Recipe by Sara Tane | eatfishwife.com
Ingredients
- 4 1/2-inch slices day-old sourdough bread, torn into 1-inch pieces
- 2 teaspoons olive oil
- Kosher salt, to taste
- 1/3 cup mayonnaise
- 2 garlic cloves
- 1 lemon, zested and juiced
- 1 tin Fishwife anchovies, plus oil
- 1 teaspoon smoked paprika
- 2/3 cup freshly grated parmesan cheese, divided, plus more for garnish
- Freshly ground black pepper, to taste
- 6 ounces mixed greens (little gems or chopped romaine)
- 1 tin Fishwife smoked mackerel, flaked
Instructions
Make the croutons. Preheat oven to 325F. Toss bread with oil and salt and arrange on a sheet pan. Bake until golden brown, 8-10 minutes. Set aside.
Make the dressing. In a high speed blender, food processor, or wide mouth jar with an immersion blender, mix mayonnaise, garlic cloves, lemon zest, lemon juice, anchovies plus their oil, smoked paprika, 1/3 cup Parm, and black pepper. Season to taste with salt. Thin to desired consistency with a little bit of water.
Assemble the salad. In a large bowl, toss greens with croutons, remaining 1/3 cup Parmesan, mackerel, and dressing. Season to taste with salt and pepper. Serve in bowls with more parm and black pepper. Enjoy immediately with a Talea Super Smoky Lager.
No comments yet. Add the first comment