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.

Prep Time | 15 minutes |
Servings |
people
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- 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
Ingredients
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- Mix together the lemon juice, olive oil and mustard (I shake it all in a small jar).
- Break up the rye bread and put into a food processes to turn into breadcrumbs.
- 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.
- Remove the skin and flake the mackerel then toss everything with the salad leaves and serve.