Pepper mackerel salad with vegetable crisps recipe

By Matthew Drennan

  1. Serves 2
  2. Ready in 10 minutes
  3. Rating

Strong, vibrant flavours make this easy mackerel salad one you'll want to try again and again, and the vegetable crisps are a clever touch.

tried and tested
Pepper mackerel salad with vegetable crisps


  1. 3 tbsp extra-virgin olive oil
  2. 1 tbsp lemon juice
  3. 150g green beans
  4. Small bag of salad leaves
  5. 2-3 smoked peppered mackerel fillets
  6. Handful cherry tomatoes, halved
  7. Handful vegetable crisps, crushed


  1. 1. Whisk the olive oil and lemon juice, season and set aside.
  2. 2. Cook the green beans in boiling salted water for 2-3 minutes, until just tender, then refresh under cold water, drain and cut in half. Tip the salad leaves into a large bowl and add the beans.
  3. 3. Peel off the skin from the mackerel fillets and tear the flesh into bite-size pieces. Add to the salad with the tomatoes.
  4. 4. Add the dressing and toss well. Divide between 2 large plates and scatter with the vegetable crisps to serve.


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