Toasted Buckwheat Salad with Fresh Mackerel and Pear

Ingredients

• Mackerel, fresh raw fillet200 g
• Toasted buckwheat (Kasha), raw100 g
• Pear, raw1 small
• Rapeseed oil1 tbsp

Steps

1. 1

   Cook the buckwheat in boiling salted water for 12 minutes, then drain and let cool slightly.

2. 2

   Pan-fry the mackerel fillets skin-side down for 4 minutes, then 1 minute on the flesh side. Flake coarsely.

3. 3

   Core and dice the unpeeled pear into small cubes.

4. 4

   Combine the buckwheat, mackerel, and pear, then dress simply with rapeseed oil.