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Smoked mackerel niçoise salad

Name: Smoked mackerel niçoise salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: French recipes
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

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.

Easy
March 2021

Test kitchen approved

Serves 2
Hands-on time 30 min

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.

Nutrition: per serving

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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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

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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).