Smoked mackerel niçoise salad
By:
Sophie Austen-Smith
Former deputy food editor, delicious.
- Published: 8 Mar 21
- Updated: 23 Apr 24
This smoked mackerel niçoise salad is easy to scale up and its mix of fish, vegetables, eggs and potatoes is tasty, healthy and hearty.
Or, stick with tuna-based tradition with this tuna niçoise recipe.
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Serves 2
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Hands-on time 30 min
Ingredients
- 2 medium free-range eggs
- 200g waxy potatoes – we used charlotte
- 100g green beans, halved
- 2 tbsp red wine vinegar or sherry vinegar
- 1 tsp dijon mustard
- 1 small garlic clove, crushed
- 5 tbsp olive oil
- 50g black olives, pitted
- 1 little gem lettuce, leaves separated and chopped if large
- 150g pack smoked mackerel fillets
- Small handful fresh flatleaf parsley, chopped
Method
- Put the eggs in a small pan of cold water. Bring to the boil, cook for 4-5 minutes, then plunge into cold water. Cool the eggs, then peel and halve.
- Meanwhile, put the potatoes in a second pan of cold salted water, bring to the boil and simmer for 10 minutes or until tender, adding the beans for the last 2 minutes of cooking. Drain and refresh the beans in cold water. Leave the potatoes until cool, then slice into halves (or quarters if large).
- Whisk together the vinegar, mustard, garlic and olive oil in a small bowl with salt and pepper until emulsified into a dressing for the salad.
- Toss together the potatoes, beans, olives, lettuce and half the dressing. Divide between 2 plates, then add 1-2 eggs and a mackerel fillet (flaked, if you like) to each. Sprinkle over the parsley and serve with the rest of the dressing on the side (or keep for another day).
- Recipe from March 2021 Issue
Nutrition
- Calories
- 639kcals
- Fat
- 46.1g (8.6g saturated)
- Protein
- 27.8g
- Carbohydrates
- 25.3g (3g sugars)
- Fibre
- 5.7g
- Salt
- 2.3g
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