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Marinated mackerel salad

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A light, healthy dish perfect for al fresco dining. With thanks to celebrity chef Sophie Grigson for this recipe.
Serves
8
Prep
20 minutes + 1 hour to marinate
Cook
5 minutes
Each 140g serving contains (excludes serving suggestion)
KCal
315
Carbs
10.40g
Fibre
1.90g
Protein
19.00g
Fat
21.50g
Saturates
4.30g
Sugars
2.60g
Salt
1.60g
Portion Fruit & Veg
0
Ingredients
Ingredients
4 smoked mackerel fillets
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
Method
  1. Preheat the grill to 180ºC/gas 4.
  2. Flake the mackerel fillets, discarding the skins and any bones.
  3. Toss with the lemon juice, sugar and juniper berries and set aside for at least 1 hour.
  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.
  5. Divide between 8 plates and serve.
Chefs 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.
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