Herbed mackerel salad


Salad Dressing Recipes: Top 50 Most Delicious Homemade Salad DressingsThrow together this fragrant salad for a light meal packed with flavor—and then mop up the dressing with a crispy baguette. Smoked mackerel is great to have in the fridge because it’s quick, inexpensive, and high in protein.

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes
  • Total Time: 20 Minutes


  • salt and freshly ground black pepper
  • 1¼ lb (550g) new potatoes, well scrubbed and chopped into bite-sized chunks
  • 7 oz (200g) hot-smoked mackerel fillets, skinned
  • 2 oz (60g) baby salad leaves
  • 2 tbsp chopped dill
  • 2 tbsp chopped chives
  • 7 7oz (200g) cooked beets (not in vinegar), roughly chopped
  • baguette, to serve
For the dressing
  • ¼ cup extra-virgin olive oil
  • 1 lemon juice
  • 1 tsp whole-grain mustard
  • 1 tsp honey
  • 1 garlic clove, finely chopped
How to Make It
  1. Bring a large pot of salted water to a boil. Add the potato chunks and cook for 10–15 minutes, or until tender. Drain and set aside.
  2. Meanwhile, break the mackerel into bite-sized pieces, removing any bones you find as you go, and place in a large serving bowl. Add the salad leaves and herbs, and gently toss together.
  3. Place the dressing ingredients in a small bowl, season, and whisk together with a fork.
  4. Add the warm potatoes to the serving bowl, pour in the dressing, and stir gently. Add the beets and serve immediately with the baguette.

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