Smoked mackerel with parsley-tapenade
In a bowl, beat the lemon juice with the olive oil to a dressing. Chop or chop the onion, garlic, parsley, olives and anchovies separately and scoop them with the capers through the dressing and mix into a tapenade.
Divide the lamb's lettuce over plates. Break the mackerel into large pieces and place them in the middle of the lamb's lettuce. Spoon some tapenade over it. Add the remaining tapenade.
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