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Pepper Mackerel Salad

Mackerel Salad

Supporting Hugh’s Fish Fight Campaign, a delicious and easy fish dish.

Serves 2 – Ready in 10 Minutes


* 3 tbsp extra-virgin olive oil
* 1 tbsp lemon juice
* 150g green beans
* Small bag of salad leaves
* 2-3 smoked peppered mackerel fillets
* Handful cherry tomatoes, halved
* Handful vegetable crisps, crushed

1. Whisk the olive oil and lemon juice, season and set aside.

2. Cook the green beans in boiling salted water for 2-3 minutes, until just tender, then refresh under cold water, drain and cut in half. Tip the salad leaves into a large bowl and add the beans.

3. Peel off the skin from the mackerel fillets and tear the flesh into bite-size pieces. Add to the salad with the tomatoes.

4. Add the dressing and toss well. Divide between 2 large plates and scatter with the vegetable crisps to serve.

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