Smoked mackerel salad with honey mustard dressing

Smoked mackerel salad with honey mustard dressing

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

Mackerel is one of my all-time favourite fish and one of the few that I have managed to catch myself off the west coast of Scotland. I enjoy mixing and matching it with different ingredients through the seasons, not least new potatoes in the summer. Mackerel is popular in Scandinavian cooking and my Swedish wife Michaela was the inspiration for this recipe. I love its simplicity and uncomplicated fresh flavours. Michaela’s Swedish honey mustard dressing marries the summery flavours perfectly.

Ingredients

Quantity Ingredient
600g baby new potatoes
sea salt
freshly ground black pepper
4 free-range medium eggs
4 smoked mackerel fillets, about 100g each
1 avocado
1 red onion, peeled and sliced
4 baby gem lettuce, halved lengthways
250g cherry tomatoes, halved
olive oil, to drizzle
4 beetroot, cooked and sliced

Honey mustard dressing

Quantity Ingredient
2 tablespoons dijon mustard
2 teaspoons caster sugar
2 teaspoons white wine vinegar
150ml vegetable oil
2 teaspoons dill, chopped

Method

  1. First make the dressing. Mix the mustard, sugar, wine vinegar and some salt and pepper together in a medium bowl. Now slowly add the oil, whisking or stirring vigorously as you do so to emulsify and thicken the sauce (an electric hand whisk is ideal for this). Stir in the chopped dill and set aside.
  2. Cook the baby potatoes in boiling salted water for 12–15 minutes until just tender. Meanwhile, boil the eggs in water to cover for 8 minutes.
  3. Once the potatoes are cooked, drain and thickly slice them. When the eggs are cooked, drain and refresh under cold running water, then peel and cut in half.
  4. Break the smoked mackerel fillets into big chunks. Halve, stone and peel the avocado, then cut into slices.
  5. Put the potatoes into a large bowl with the red onion, lettuce, cherry tomatoes and avocado. Season with salt and pepper to taste and drizzle with a little olive oil. Toss gently to mix.
  6. Divide the beetroot, dressed salad and smoked mackerel between plates and add the hard-boiled egg halves. Spoon over the honey mustard dressing, grind over some pepper and serve.
Tags:
The Kitchin Restaurant
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