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Smoked Mackerel Salad
This hearty salad combines rich smoked mackerel with creamy potato salad and earthy diced beetroot. It comes together in minutes using pre-cooked ingredients, making it an ideal choice for a fast weeknight dinner or a satisfying lunch. The bright acidity of lemon juice and white wine vinegar cuts through the oily fish perfectly. Fresh chives add a crisp, oniony bite that ties the whole bowl together.
Ingredients
- 250g (9oz) cooked (vacuum-packed without vinegar) beetroot, diced
- 1 tbsp olive oil
- 2 tsp white wine vinegar
- 350g (12oz) potato salad
- 1–2 tbsp lemon juice
- 4 peppered smoked mackerel fillets, skinned and flaked
- 2 tbsp freshly snipped chives, plus extra to garnish
- salt and ground black pepper
- 1 Put the beetroot in a bowl. Sprinkle with the olive oil and vinegar. Season with salt and pepper, and toss together.
Instructions
- 1Combine the potato salad and lemon juice in a large mixing bowl, adjusting the citrus to your preference. Season with salt and black pepper, then gently fold in the flaked smoked mackerel and chopped chives until evenly mixed.
- 2Toss the diced beetroot with the olive oil and white wine vinegar in a separate small dish. Divide the mackerel and potato mixture among four serving bowls. Spoon the dressed beetroot over the top of each portion and finish with a sprinkle of fresh chives right before serving.