Warm smoked fish and sausage salad from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute smoked carp or eel for mackerel.

  • wester on September 21, 2011

    This was totally delicious, even with supermarket mackerel and sausages. The sausages, smoked fish, chicory and creamy dressing blended together to a total that was definitely more than the sum of its parts. Even the kids loved it - my five-year-old daughter actually asked if she could have more chicory! I think keeping the leaves of the chicory whole makes them too big. Halving them (except the really small ones in the middle) works better. I always leave out the sugar.

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