This is a simple salad that works well with strong spring leaves like spinach and watercress, as well as herby salads. I particularly like to add chives. Mackerel is a great source of omega-3 fatty acids and, like all oily fish, are said to help prevent cardiovascular disease, prostate cancer, age-related vision loss and dementia. It’s a great source of vitamin D, protein, some B vitamins and selenium. British mackerel is widely available from the spring through to mid-autumn.

The sharpness of lemon is a great complement to the fish, so drizzle generously in the dressing, or squeeze over extra lemon juice for extra flavour.

The rye bread makes a lovely crunchy crumb, but you could use any sort of bread, including gluten free options instead.

Print Recipe

Smoked mackerel salad with rye crumb

A simple salad that works well with strong spring leaves like spinach and watercress, as well as herby salads, served with nutritious mackerel and sharp lemon dressing

Course

Light dishes, Salad

Cuisine

Dairy Free, Gluten Free

Prep Time

15 minutes

Servings

people

Ingredients

• 200 g smoked mackerel
• 80 g mixed salad leaves
• 2 tsp lemon juice
• 2 tsp olive oil
• 1 tsp grainy mustard
• 1/2 tsp coconut oil
• 1 slice rye bread
• Handful pumpkin seeds

Course Light dishes, Salad Cuisine Dairy Free, Gluten Free Prep Time 15 minutes Servings people Ingredients 200 g smoked mackerel 80 g mixed salad leaves 2 tsp lemon juice 2 tsp olive oil 1 tsp grainy mustard 1/2 tsp coconut oil 1 slice rye bread Handful pumpkin seeds

Instructions

1. Mix together the lemon juice, olive oil and mustard (I shake it all in a small jar).
2. Break up the rye bread and put into a food processes to turn into breadcrumbs.
3. Heat the coconut oil in a shallow pan and add the breadcrumbs and pumpkin seeds. Fry for just a couple of minutes – they do not take long so be careful they don’t burn! Remove from the heat.
4. Remove the skin and flake the mackerel then toss everything with the salad leaves and serve.