Spanish salad – El Corazor del diablo
Ingredients:
- 200 g of smoked mackerel - without bones
- 150 g of mayonnaise
- 150 g of yoghourt
- 150 g of TOJE Naples
- 100 g of TOJE Mexico
- 100 g of red beans - sterilised, without pickle
- 150 g of frozen vegetables - soup mixture
Procedure:
Mix the mayonnaise with yoghourt, Mexico sauce, Naples sauce and beans. Get rid of small bones from mackerel and cut the mackerel into larger pieces. Simmer the frozen vegetables, sluice it in cold water and stir into the mixture, finally stir the mackerel gently and season with sold according to your taste. Piquancy of the meal can be adapted according to the amount of added Mexico sauce.
