Recipe for Smoked Mackerel Fillets on Mexican Salad

Remove the mackerel fillets from their containers, taking care to keep the marinade. Cook the quinoa in a large volume of salted water. Drain and rinse thoroughly with cold water. Set aside in the refrigerator.

Drain the red beans and corn. Chop the cilantro after washing it.

In a bowl, mix the quinoa, red beans, corn, and cilantro. Season with the marinade, olive oil, and a few drops of tabasco.

On a flat plate, arrange the quinoa salad in a circle using a round mold, then gently place a smoked mackerel fillet on top. Enjoy!

To finish, the little extra: to add a peppery touch, add a few rocket leaves to your starter!