Smoked Mackerel Salad Recipe
Smoked Mackerel Salad is a fresh, colourful and protein-rich dish that combines tender smoked mackerel with crisp salad leaves, baby potatoes, beetroot, cucumber, cherry tomatoes and a creamy lemon-mustard dressing. Ready in under 40 minutes, this easy recipe is perfect for a healthy lunch, light dinner or meal prep, delivering delicious smoky flavour and wholesome nutrition in every bite.
Equipment
- 1 Sharp Chef’s Knife For neatly slicing vegetables, herbs and smoked mackerel.
- 1 Large Chopping Board: Provides a stable and hygienic surface for food preparation. Large
- 1 Mixing Bowl: Perfect for gently combining the ingredients without crushing the salad.
- 1 Small Mixing Bowl Used to whisk together the creamy dressing until smooth.
- 1 Whisk Ensures the dressing becomes silky, smooth and well blended.
- 1 Medium Saucepan – Ideal for boiling the baby potatoes until perfectly tender.
- 1 Large Serving Platter or Salad Bowl – Presents the Smoked Mackerel Salad beautifully for serving.
- 1 Citrus Juicer – Makes extracting fresh lemon juice quick and effortless.
- 1 Serving Spoon and Tongs – Make tossing and serving the salad easy while keeping the presentation attractive.
- 1 Kitchen Paper Towels – Useful for drying salad leaves thoroughly to keep the dressing from becoming watery.
Ingredients
- 3x500 g Large Smoked Mackerel Fillets The star of the recipe.
- 200 g Mixed Salad Leaves –
- 600 g Baby Potatoes – Cooked until tender
- 3x300x– g Medium Cooked Beetroot
- 1 Small Red Onion – Thinly Sliced
- 1 Large Cucumber - Sliced
- 250 g Cherry Tomatoes - Halved
- 2 Tablespoons Fresh Dill - Chopped
- 2 Tablespoons Fresh Parsley - Chopped
- 1 Large Lemon – Both the juice and wedges are used for brightness and serving.
For The Creamy Dressing
- 4 Tablespoons Greek Yoghurt
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Olive Oil – Extra Virgin
- 1 Teaspoon Honey
- ½ Teaspoon Sea Salt
- ½ Teaspoon Freshly Ground Black Pepper
Instructions
Step 1: Prepare The Potatoes
- Wash the baby potatoes thoroughly under cold running water.
- Place them into a medium saucepan and cover with cold water.
- Add a pinch of sea salt and bring to the boil.
- Cook for 15–18 minutes, or until the potatoes are fork-tender.
- Drain well and allow them to cool slightly before slicing any larger potatoes into halves. Smaller potatoes can remain whole.
- Slightly warm potatoes absorb dressing better, giving your Smoked Mackerel Salad even more flavour.
Step 2: Prepare The Salad Vegetables
- Wash and thoroughly dry the mixed salad leaves.
- Slice the cucumber into thin rounds.
- Halve the cherry tomatoes.
- Thinly slice the red onion.
- Cut the cooked beetroot into bite-sized wedges.
- Chop the fresh dill and parsley.
- Arrange all the prepared vegetables in separate bowls ready for assembly.
Step 3: Prepare The Smoked Mackerel
- Carefully remove the skin from the smoked mackerel fillets.
- Check thoroughly for any small bones and remove them with clean fingers or tweezers.
- Break the fish into generous bite-sized flakes rather than tiny pieces.
- Keeping larger flakes allows the rich texture of the Smoked Mackerel Salad to shine through.
Step 4: Make The Creamy Dressing
In a small mixing bowl, combine:
- Greek yoghurt
- Mayonnaise
- Dijon mustard
- Fresh lemon juice
- Extra virgin olive oil
- Honey
- Sea salt
- Black pepper
- Whisk until completely smooth and creamy.
- Taste the dressing.
- Add a little more lemon juice for brightness or honey for extra balance if desired.
Step 5: Assemble The Salad
- Place the mixed salad leaves into a large serving bowl.
- Scatter over the sliced cucumber.
- Add the cherry tomatoes.
- Arrange the beetroot evenly.
- Add the cooked baby potatoes.
- Sprinkle over the sliced red onion.
- Add half of the chopped dill and parsley.
Step 6: Add The Smoked Mackerel
- Carefully place the large flakes of smoked mackerel over the vegetables.
- Avoid excessive mixing so the fish keeps its beautiful texture.
- The generous flakes are one of the reasons why Smoked Mackerel Salad looks so elegant.
Step 7: Dress The Salad
- Drizzle the creamy dressing evenly across the entire salad.
- Use salad tongs to gently fold the ingredients together.
- Avoid stirring too vigorously, as this may break the fish and crush the vegetables.
- Every ingredient should receive a light coating without becoming soggy.
Step 8: Garnish And Finish
- Sprinkle over the remaining fresh dill and parsley.
- Add a few twists of freshly ground black pepper.
- Finish with fresh lemon wedges around the serving platter.
- For an even brighter presentation, grate a little lemon zest over the top.
Step 9: Serve Immediately
- Serve your delicious Smoked Mackerel Salad immediately while the potatoes remain slightly warm.
- Pair with crusty bread, sourdough or a warm baguette for a complete meal.
- Enjoy every colourful, nutritious bite.
Notes
- 🐟 Use good-quality smoked mackerel for the richest flavour and the best texture.
- 🍋 Freshly squeezed lemon juice makes a noticeable difference to the dressing, giving it a brighter, fresher taste.
- 🥔 Cook the baby potatoes until just tender to help them hold their shape when tossed with the salad.
- 🥗 Wash and thoroughly dry the salad leaves before assembling to keep the dressing from becoming watery.
- 🌿 Fresh dill and parsley are highly recommended, as they complement the smoky fish far better than dried herbs.
- 🥣 Toss the salad gently to keep the smoked mackerel in large, attractive flakes.
- 🍽️ For the best flavour and texture, serve the Smoked Mackerel Salad immediately after adding the dressing.
- ❄️ If preparing ahead, keep the dressing separate and combine everything just before serving.
- 🧂 Taste before adding extra salt, as smoked mackerel naturally contains a good amount of seasoning.
- ♻️ Leftovers can be refrigerated in an airtight container for up to 2 days, but this salad is at its freshest and most delicious on the day it is made.