Smoked Mackerel Salad Recipe

Classic combinations are at the heart of this smoked mackerel salad, featuring bacon and apple wrapped up in a fruity vinaigrette.

Course Main Course, Salad

Cuisine Modern European

Keyword mackerel salad, smoekd mackerel and bacon salad, smoked mackeral salad, smoked mackerel and apple salad

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 833kcal

Cut the bacon into batons.
Dice the bread into 1cm (just under ½") cubes.
Peel and then 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 them, 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.