Smoked Mackerel Salad
This smoked mackerel salad is rich, peppery, and sharply refreshing, with buttery flakes of fish balanced by crisp cucumber, briny capers, and a vivid lemon dressing. It is a fast, satisfying low-carb meal that feels both light and full of flavour.
Ingredients
Salad
- 200 gsmoked mackerel fillets, skin removed and flaked
- 80 grocket
- 150 gcucumber, halved lengthwise and thinly sliced
- 20 gcapers, drained
- 10 gfresh dill, roughly chopped
Lemon dressing
- 1 tsplemon zest
- 20 mllemon juice
- 30 mlextra virgin olive oil
- 5 gDijon mustard
- 1 gfine sea salt
- 0.5 gblack pepper, freshly ground
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the best texture, flake the mackerel into large pieces rather than shredding it finely.
- •If your smoked mackerel is especially salty, reduce the added salt or omit it from the dressing.
- •A few very thin slices of red onion work well here, but the salad is excellent as written and stays firmly low-carb.
- •Serve on chilled plates for an extra-crisp, fresh result.
Background
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.
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