Smoked Mackerel Salad

Nutrition · per serving

Steps

1. 1

   Prepare all the ingredients: remove any obvious pin bones from the smoked mackerel, then flake it into large bite-size pieces; thinly slice the cucumber, roughly chop the dill, and drain the capers. Put the rocket into a large mixing bowl.

   200 g smoked mackerel fillets, skin removed and flaked150 g cucumber, halved lengthwise and thinly sliced10 g fresh dill, roughly chopped20 g capers, drained80 g rocket
2. 2

   Make the dressing in a small bowl by whisking together the lemon zest, lemon juice, olive oil, Dijon mustard, salt, and black pepper until lightly thickened and emulsified. Taste; the dressing should be bright and sharp to balance the rich fish.

   1 tsp lemon zest20 ml lemon juice30 ml extra virgin olive oil5 g Dijon mustard1 g fine sea salt0.5 g black pepper, freshly ground
3. 3

   Add the cucumber, capers, and most of the dill to the bowl with the rocket. Spoon over about two-thirds of the dressing and toss very gently so the leaves are coated but not crushed.

   150 g cucumber, halved lengthwise and thinly sliced20 g capers, drained10 g fresh dill, roughly chopped80 g rocket1 tsp lemon zest20 ml lemon juice30 ml extra virgin olive oil5 g Dijon mustard1 g fine sea salt0.5 g black pepper, freshly ground
4. 4

   Divide the dressed salad between 2 plates. Arrange the smoked mackerel over the top, then spoon over the remaining dressing. Finish with the rest of the dill and serve immediately. If you like, let the fish sit at room temperature for 2 minutes before serving for fuller flavour.

   200 g smoked mackerel fillets, skin removed and flaked10 g fresh dill, roughly chopped1 tsp lemon zest20 ml lemon juice30 ml extra virgin olive oil5 g Dijon mustard1 g fine sea salt0.5 g black pepper, freshly ground

Origin & History

Smoked mackerel is a longstanding staple in Britain, especially in coastal areas where oily fish have traditionally been cured to preserve them. Simple salads pairing smoked fish with peppery leaves and sharp dressings reflect a modern British approach that values quick preparation and clean, bright flavours.