Ingredients
2 shallots, halved lengthways, thin sliced
2 sticks celery, fine diced
1 tbsp baby capers in brine, rinsed
70 g raisins
zest & juice of 1 lemon
⅓ cup EV olive oil
SIDS SALT & PEPPER to taste
1 tbsp rice bran oil
450 g skinned & boned Mackerel fillets
400 g dried linguine pasta
¼ cup flat leaf parsley
80 g feta, crumbled
¼ cup dill sprigs
Directions
Combine shallots, celery, capers, raisins, lemon zest & juice, EV olive oil and SIDS SALT & PEPPER to taste in a bowl. Let stand, covered, at room temperature for 1 hour.
Heat oil in a frypan and cook mackerel, in batches, for 2-3 minutes each side until browned. Remove from heat and flake into smaller pieces.
Meanwhile, cook the linguine in a saucepan of simmering salted water until al denté. Drain, then return the linguine to the saucepan and add the raisin mixture, mackerel and parsley. Stir gently to combine then serve topped with fete and dill.
