Grilled Mackerels with Raspberry Salad and Balsamic Vinegar
4 cans of Rio Mare Grilled Mackerel Fillets in Water
125g mixed salad
100 g raspberry
2 celery stalks
extra-virgin olive oil
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.