Name: Marinated mackerel salad
Prep time: 20 minutes + 1 hour to marinate
Cook time: 5 minutes
Yield: 8
Ingredients: 4 smoked mackerel fillets (70g each); juice 1 lemon; 2 tsp caster sugar; 10 juniper berries, roughly crushed; For the salad:; 2 wholemeal pitta breads; 120g rocket; 200g cherry tomatoes, halved; 2 tbsp extra-virgin olive oil; lemon wedges, to serve

A light, healthy dish perfect for al fresco dining. With thanks to celebrity chef Sophie Grigson for this recipe.

Serves

Prep

20 minutes + 1 hour to marinate

Cook

5 minutes

Nutrition information

Each 100g serving contains (excludes serving suggestion)

KCal: 186
Carbs: 8.6g
Fibre: 1.8g
Protein: 10.4g
Fat: 11.8g
(Medium)
Saturates: 2.2g
(Medium)
Sugars: 1.3g
(Low)
Salt: 0.89g
(Medium)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

4 smoked mackerel fillets (70g each)
juice 1 lemon
2 tsp caster sugar
10 juniper berries, roughly crushed
For the salad:
2 wholemeal pitta breads
120g rocket
200g cherry tomatoes, halved
2 tbsp extra-virgin olive oil
lemon wedges, to serve

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Method

Step 1

Preheat the grill to 180ºC/gas 4.

Step 2

Flake the mackerel fillets, discarding the skins and any bones.

Step 3

Toss with the lemon juice, sugar and juniper berries and set aside for at least 1 hour.

Step 4

To make the salad, split the pitta breads in half, grill until crisp and break into pieces. Toss the rocket with the cherry tomatoes, mackerel and any juices, pitta bread pieces and olive oil.

Step 5

Divide between 8 plates and serve.

Recipe tips

For a gluten-free version, you could use thickly sliced boiled new potatoes rather than pitta bread.
Try smoked trout fillets in place of mackerel for a lighter more colourful dish.
For vegetarians, replace the mackerel with a quarter of an avocado – there’s no need to marinate.