Quick pepper mackerel salad with vegetable crisps

Name: Quick pepper mackerel salad with vegetable crisps
Yield: Serves 2
Cuisine: British recipes
Ingredients: 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

Published: 30 Apr 06
Updated: 18 Mar 24

Test kitchen approved

Strong, vibrant flavours make this easy mackerel salad one you’ll want to try again and again. The mackerel is also a brilliant source of omega-3 fatty acids, giving you a healthy meal in 10 minutes.

Serves 2
Hands-on time 10 minutes

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Ingredients

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

Method

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

Recipe from May 2006 Issue

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Quick pepper mackerel salad with vegetable crisps

Ingredients

Method

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