Grilled Mackerels with Raspberry Salad and Balsamic Vinegar


for 4 servings
4 cans of Rio Mare Grilled Mackerel Fillets in Water
125g mixed salad
100 g raspberry
2 carrots
2 celery stalks
30g walnuts
extra-virgin olive oil
balsamic vinegar

Stampa Ricetta

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Product used

Grilled Mackerel Fillets in Brine



    1. Peel the carrots and; slice the celery stalks thinly, chop the walnuts.

    2. Place salad, carrots, celery, walnuts and raspberries in a large bowl, season with oil, salt and balsamic vinegar, then mix gently.

    3. Place the mackerel fillets on plates, season with a drop of balsamic vinegar and decorate with the prepared salad.

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