Smoked mackerel salad with rye crumb

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Recipes, Spring, Summer

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.

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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
Prep Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Servings
people
Ingredients
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.
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Smoked mackerel salad with rye crumb

comment 0
Recipes, Spring, Summer

This is a simple salad that works well with strong spring leaves like spinach and watercress, as well as fresh herbs. I particularly like to add chives. Mackerel is a great source of omega-3 fatty acids and, like all oily fish, is 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
Prep Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Servings
people
Ingredients
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.
Share this Recipe

Leave a Reply