Smoked mackerel salad, a quick and easy light main course salad featuring sweet and salty bacon offset by the sweet tartness of apple.
The salad dressing features reduced apple juice and ginger which provides a bright and zingy complement to the salty mackerel.
Warm Mackerel Salad
I adore mackerel, it is one of those ingredients that I return to over and over again. It is one of the cheapest fishes that you can buy, it is nutritious and tastes divine.
My 13 years living in landlocked Hungary starved me of fresh mackerel but gave me a love of smoked mackerel. You should definitely check out my devilled mackerel fillets though!
It is commonly associated with smoked mackerel pate but it has way more uses than just that!
It is just as good in an Anglo Indian smoked mackerel kedgeree as it is in a simple smoked mackerel pasta. If you are still on the fence then you must try my really rather foxy smoked mackerel risotto or this smoked mackerel potato frittata!
This Smoked Mackerel Salad with Apple and Bacon is nothing more than a few good things that really work well together.
Apple and mackerel is a classic combination and bacon makes everything better. The ginger in the dressing helps cut through the richness of the smoked mackerel.
Finally, reducing the apple juice to a syrup for the dressing elevates the whole dish. As with so many recipes, it is the little dishes that really push them over the top!
Frequently Asked Questions
Can I use peppered mackerel?
Yes, it will work well in this dish, although I personally prefer a cleaner flavour in this salad.
What salad leaves work well?
This salad is pictured with lambs lettuce, but peppery leaves also work well. Rocket or arugula and watercress are both fantastic in this recipe.
What is streaky bacon?
This is a question I am often asked by my American readers. Streaky bacon is what you guys refer to as bacon, here in the UK bacon typically means back bacon or Canadian bacon as you call it.
Should I use smoked bacon?
You can, although I personally prefer non-smoked bacon in this recipe.
What is rapeseed oil?
Another question often asked by US readers, it is known as canola oil in the US. I like it in this dish because it has a very mild flavour, olive oil overpowers in this recipe as far as I am concerned.
This smoked mackerel salad is the perfect light meal for me and it needs little else.
However, if you wanted to make a more substantial meal adding eggs is a nice way of bulking out this dish.
A poached egg is my favourite addition, however, you do need to ensure that your egg is fresh. Crack the egg onto a plate and if the egg white is watery it will not make a good poached egg!
But fear not, if that happens you can make a fried egg which will also work really well. Either way, keep that yolk nice and runny to add an extra silky sauce!
One final suggestion would be to add some cooked cold rice, either black rice or wild rice make an excellent addition to this salad.
I only mention brands of equipment if I believe they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Grill or broiler.
- Baking tray.
- Frying pan.
- Small (15cm or 6″) saucepan.
- Mixing bowl.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
Classic combinations are at the heart of this smoked mackerel salad, featuring bacon and apple wrapped up in a fruity vinaigrette.
- 300g (4 Fillets) Smoked Mackerel Fillet
- 100g (5-6 Rashers) Streaky Bacon
- 40g (1-2 Slices) Bread
- 1 (35g) Shallot
- 25g (Thumbsized Piece) Ginger
- 150ml (½ Cup + 2 Tbsp) Apple Juice
- 50ml (3 Tbsp + 1 Tsp) Rapeseed Oil aka Canola Oil
- 1 Handful Salad Leaves (I use Lambs Lettuce)
- 1 Apple
- Cut the bacon into batons.
- Dice the bread into 1cm cubes.
- Finely slice the shallot into rings.
- Peel and grate the ginger.
- Peel and core the apple, then slice it into wedges.
- Take 50ml of the apple juice and add half of the grated ginger, then pour this over the apple and set aside.
- In a small pan add the remaining 100ml of apple juice and remaining ginger and boil over a medium-high heat until reduced to 25ml (2 Tablespoons).
- Take the reduced apple and ginger syrup and pass it through a sieve to remove the ginger. Whisk the syrup with the rapeseed oil, add salt to season to taste and the shallot rings and set aside, this will be the dressing.
- Fry off the bacon and croutons until crispy and golden, this will take 5-7 minutes.
- Place the mackerel fillets under a hot grill or broiler and heat just a little, you don't want to cook it but soften the fats in the mackerel. Then break up the smoked mackerel into a bowl discarding the skin.
- Place everything else in the bowl except the salad leaves, pour over the dressing and toss to coat. Then add the salad leaves and toss once more before serving.
Amount Per Serving: Calories: 1176Total Fat: 83gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 59gCholesterol: 203mgSodium: 1106mgCarbohydrates: 39gFiber: 4gSugar: 21gProtein: 67g
Calorific details are provided by a third-party application and are to be used as indicative figures only.