In the kitchen with MyTrela
Smoked mackerel with avocado and tomato salad
Serve ready-to-eat smoked mackerel without bones, with skin, alongside avocado and tomato salad. Olive oil and lemon juice are measured separately.
1 serving
Ingredients
Ingredients for 1 serving. Weighing stages for edible portions, dry products and fats are stated with the ingredients; use the full listed portions. These are explicit rules for the new original version, without converting historical yields.
- Avocado75 g75 g flesh without skin or stone.
- Lemon juice3 g
- Red tomato170 g
- Fermented cucumber111 g111 g after draining; discard the packing liquid.
- Red onion40 gWeight of the edible portion after peeling.
- Olive oil10 gMeasure separately and use the full stated portion.
- Salt1 g
- Black pepper1 g
- Smoked mackerel175 g175 g ready-to-eat mackerel after removing bones, with skin; the skin is included in the weight.
Preparation
- Use smoked mackerel ready to eat as directed on its label. Remove bones and weigh 175 g flesh with skin; skin is included in this original specified weight.
- Remove avocado skin and stone and weigh 75 g flesh. Chop and mix with all the weighed 3 g lemon juice.
- Wash tomato, drain fermented cucumber and peel onion; weigh as listed and chop. Mix with all the separately measured 10 g olive oil, 1 g salt and 1 g pepper. Serve with the prepared mackerel and avocado.
Total preparation and cooking time for this original version has not been measured.
Nutritional values
We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.
About this recipe
Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined weighing and preparation stages for the ingredients, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.
See also
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