Pepper mackerel salad with vegetable crisps

  • Serves 2
  • Ready in 10 minutes
  • Easy
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. The mackerel is also a brilliant source of omega-3 fatty acids.

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


  1. Whisk the olive oil and lemon juice, season and set aside.
  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. Peel off the skin from the mackerel fillets and tear the flesh into bite-size pieces. Add to the salad with the tomatoes.
  4. Add the dressing and toss well. Divide between 2 large plates and scatter with the vegetable crisps to serve

From May 2006

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