Anti-Inflammatory Smoked Mackerel and Ginger-Blueberry Bite
A small anti-inflammatory snack of cold-smoked mackerel flaked over a ginger-mint blueberry compote, finished with lemon olive oil.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 60gcold-smoked mackerel fillet
- 1/2cup (60g)fresh blueberries
- 1tsp (4g)extra-virgin olive oil
- 1/2tsp (1g)fresh ginger, finely grated
- 4-5leaves (1g)fresh mint, torn
- 1/4(~5g juice)lemon, juiced
- 1pinchsea salt
- 1pinchblack pepper
Instructions
- 01
In a small bowl, gently crush half the blueberries with a fork. Stir in the grated ginger, lemon juice, torn mint and a pinch of salt. Fold in the remaining whole blueberries. Let sit 2-3 minutes.
- 02
Lift the smoked mackerel from its packaging, peel away the skin if present, and break into rough flakes with a fork.
- 03
Spoon the ginger-mint blueberries into a small shallow bowl.
- 04
Lay the mackerel flakes on top.
- 05
Finish with the olive oil drizzled over the bowl and a final crack of black pepper.
Nutrition (per serving)
- Calories
- 220kcal
- Protein
- 12g
- Carbs
- 12g
- Fat
- 14g
- Fiber
- 2g
- Selenium
- 9mcg
- Zinc
- 0.6mg
- Iron
- 1mg
- B12
- 5mcg
- Iodine
- 16mcg
- Sodium
- 380mg
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