Chef Selina Periampillai’s vibrant, fresh and summery recipe – a delicacy in the Seychelles – makes for the perfect light lunch, or picnic treat
IMAGE: YUKI SUGIURA
A delicacy in the Seychelles, this dish is simple and endlessly adaptable. The star of the show is the smoked fish. Typically swordfish, sailfish or marlin are used, but I love it with smoked mackerel. Green mangoes can be found in most Asian grocers and add a sour, crunchy tang and a pleasant contrast to the sweet peppers. If you can’t source them, it’s fine to use green papaya or a slightly under-ripe mango you might find in the supermarket.
This dish reminds me of summer picnics on the island, sitting with bare feet nestled in the warm sand, and a Tupperware full of this refreshing salad. All it calls for is some crusty buttered bread and something chilled to drink alongside.
Smoked Fish Salad with Peppers and Green Mango
- 240 g pack smoked mackerel
- 1 red pepper finely chopped
- 350g or 4 tomatoes finely chopped
- 1 small onion thinly sliced
- 1 green mango peeled and thinly sliced
- 3 tbsp extra virgin olive oil
- Handful of coriander leaves finely chopped
- Handful of flat-leaf parsley leaves finely chopped
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
- First peel the skin off the mackerel, scrape away any dark brown flesh, then flake into a large mixing bowl. Add in the pepper, tomato, onion and mango, drizzle with the olive oil, season with salt and black pepper, scatter over the chopped herbs and squeeze over the lemon juice. Give the ingredients a good mix until everything is combined and serve piled onto a plate with buttered crusty bread.
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