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Salad with mackerel, potatoes, tomato, green beans, onion and black olives (*)

Portions for 1 serving:

1/2 cold mackerel

1 cooked potato

1 tomato

2oz cooked green beans

10 black olives

A slice of red onion

A few lettuce leaves

1 tbsp olive oil

2 tsp mustard

1 tsp balsamic vinegar

1/8 tsp iodized salt

1 slice of country bread

Nutriments table

This salad uses left-over mackerels, cooked in the oven or in a broth (see main course section). It also uses steamed potato and green beans leftovers.

Remove all fish bones and the brown part of the flesh.

Cut the vegetables and lettuce in small pieces and the onion slice in very fine parts.

Prepare the mustard dressing in a small bowl and pour over the salad.