Are you looking for some seasonal seafood inspiration ahead of the spring? Whether you are looking for a new lunch staple, or a simple smoked mackerel supper – we love celebrating the great taste and versatility of seafood.

If you’re anything like me, then trying to find something tasty to have for lunch, without getting stuck in a flavour routine can be tough! Looking ahead to the spring, and trying something new – we’ve been taking a look through the recipe books and favourite foodie websites to get some inspiration for our meal planning – this time including smoked mackerel.

This simply delicious summer smoked mackerel Greek salad recipe is perfect for brighter days, or smaller appetites. Packing a nutritional punch, with around 29g of protein per portion, and a little over 600 calories, this is a perfect way to try something tasty, and pick up on some much needed vitamins too as we come out of the cold, dark months!

Combining flaky mackerel, crumbly feta cheese and a deliciously light Mediterranean style dressing, this dish has become a quick staple for me, and it barely takes five minutes to prepare!

Smoked Mackerel and Greek Salad served in a blue and white bowl, on top of a white wooden table, a plate of pitta breads on the side.

While we’re normally drawn to Mediterranean flavours and the rich sauces of continental European cuisines – we love this really quick mackerel salad recipe. We already know that the UK is home to a wealth of fantastic local seafood, and I’m lucky enough to be close to the heart of the Scottish seafood market where I live, so can easily access one of my absolute favourite ingredients for any time of the year – fresh, locally sourced fish and shellfish.

Mackerel has a meaty flavour and can take on fresh flavours so well. Super easy to prepare when fresh, or easily accessible in tinned or pre-prepared smoked mackerel fillet format, this is one to add to your culinary inspiration today! The ultimate fast food, seafood offers a huge variety of choice and taste, and trust us, there’s something for everyone.

Three full fresh mackerel laying on their side ready for preparation in a metal sink.

Recipe Ingredients

  • 2 Smoked Mackerel Fillets, Approx. 150g
  • 120g San Marzano Cherry Tomatoes, Quartered
  • 2 tbsp. Extra Virgin Olive Oil
  • Half Red Onion, Finely Diced
  • Half Cucumber, Seeds Removed & Diced
  • Half Bag of Baby Leaf, or Rocket Salad
  • Bunch of Pea Shoots, Optional
  • 10-15 Greek Olives, Pitted & Halved
  • Half Lemon, Zested & Juiced
  • 80g Greek Feta Cheese, Cubed or Crumbled
  • Fresh Parsley or Mint, Chopped
  • 1 tsp. Dried Oregano
  • 2 tbsp. Greek Yoghurt
  • 2 Garlic Cloves, Crushed & Finely Chopped
  • 2 Pittas, Lightly Toasted
  • Salt & Pepper

Recipe Method

  1. Prepare the smoked mackerel fillets, if pan frying – season with a little salt, pepper and lemon juice. Fry in a large pan on a medium-high heat, skin side down. Use as little oil as possible for frying, as the fillets will release a good amount of oils during cooking. Fry for around 45 seconds to a minute on either side.
  2. If using pre-prepared smoked mackerel fillets, strip using a fork and place into a bowl.
  3. Place the tomatoes in a bowl and season with a little of the olive oil. Add the red onion, cucumber, olives and lemon zest.
  4. Toss the salad leaves in a little more olive oil and a splash of lemon juice, to taste.
  5. Prepare the dressing by combining the Greek yoghurt with the oregano, crushed garlic cloves, parsley or mint and remaining lemon juice.
  6. Assemble the salad leaves and pea shoots and cover with the tomato, onion, cucumber and olives. Scatter the smoked mackerel and spoon over the Greek dressing.
  7. Top with the crumbled feta cheese and serve with the lightly toasted pitta breads.

About Mackerel

Mackerel is an oily fish, packing a nutritional hit, rich in protein, omega-3 and vitamin B12 and D. Their strength in flavour is often compared to salmon, where simple seasoning is often recommended to allow the flavour of the fish to shine. Mackerel can be cooked in many different ways, though baking, barbecuing, grilling and pan-frying are the most common. It’s often balanced with clean, soft flavours like beetroot or cucumber, or equally well matched are citrusy ingredients like lemons and limes. 

Despite the benefits, mackerel is often over-looked by the buying public – especially fresh varieties! Mackerel is fished between May and November, with the biggest catches caught from September to November. Although previously listed as a sustainable fish to eat – the MSC have currently recommend line-caught mackerel as the best way to eat the fish.

About The Fish Society (Affiliate)

If you’re looking to buy brilliant fresh seafood in the UK – then why not take a look at home delivery services like The Fish Society who offer fantastic fresh seafood from across the country direct from sea to plate.

I work with them as one of their affiliate partners, and they’re now my go-to when it comes to buying fresh seafood products. Supporting a great business is a must for me, and their fresher than fresh fish and shellfish is perfect from shore to door.

Be sure to buy sustainable seafood where possible. Look out for the MSC’s Blue Tick label and you can be sure that the fish and shellfish you’re buying has been caught in a sustainable way – meaning we’ll all be able to enjoy fantastic seafood for generations to come.

Check out some of our other seafood recipes, and leave your comments and tips for great seafood dishes in the comments.

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