Mackerel Salad
By Ocado
Published on 31 July 2022
This simple, moreish and nutritious mackerel salad makes a great lunch that’ll keep you full throughout the afternoon. Creamy avocado, nutty giant couscous and the bright flavours of lemon and parsley come together with a drizzle of delicious crème fraîche and balsamic vinegar dressing. Topping the salad with flaked smoked mackerel is what makes it really special, though, as the oily fish adds an unbeatable depth of flavour. You could use anchovies or tinned tuna, if you like.Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 200 ml of vegetable stock
- 100 g of giant couscous
- 2 tbsp of crème fraîche
- 1 tbsp of balsamic vinegar
- 10 g of flat-leaf parsley, leaves only, roughly chopped, plus extra to serve
- 80 g of rocket
- 10 cherry tomatoes, halved
- 3 smoked mackerel fillets, skin removed, flaked
- 2 lemons, 1 juiced, 1 cut into 4 wedges
- 1 avocado, sliced
Method
Step 1
In a pan, heat the vegetable stock until boiling then add the giant couscous and cook for 8-10 mins until the couscous has softened but still retains a slight bite.Step 2
For the dressing, in a small bowl, combine the crème fraîche and balsamic vinegar. Add the parsley and mix together well, season to taste, then set aside.Step 3
Drain the couscous, rinse it under cold running water until cool, shake dry, then add it to a large serving bowl. Add the rocket, tomatoes and mackerel. Squeeze over the lemon juice and mix together well. Arrange the avocado slices on top along with the remaining 4 lemon wedges and serve.