Smoked mackerel, kale and potato salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Smoked mackerel, kale and potato salad
Smoked mackerel is a handy fridge standby, as it’s already cooked, making this recipe even easier. Paired with good-for-you greens and a zingy dressing, it’s a superfood salad, ready in under 30 minutes
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
685Kcal
Fat
46gr
Saturates
8gr
Carbs
42gr
Sugars
13gr
Fibre
8gr
Protein
21gr
Salt
1.4gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 400g baby potatoes, halved
- ½ x 200g pack curly kale
- 2 tbsp cider vinegar
- 4 tbsp olive oil
- 1 x 140g pack smoked mackerel fillets
- ½ avocado, diced
- ½ red onion, sliced
- ½ x 240g pack radishes, quartered
- ½ x 30g pack coriander, leaves picked
- juice of 1 lime
- 1 tbsp runny honey
Step by step
- Bring a pan of salted water to the boil, add the baby potatoes and cook for 10 minutes or until fork-tender. Drain and cool slightly.
- Discard any woody stems from the kale, then add to a large bowl and massage with 1 tablespoon of the vinegar and 1 tablespoon of the olive oil, along with a pinch of salt. Flake the mackerel fillets then add to the kale with the avocado, red onion, radishes, coriander and the cooled potatoes.
- Whisk together the lime juice, honey and the remaining vinegar and olive oil. Season, then pour over the salad. Toss together then serve immediately or transfer to containers and keep in the fridge for lunch the next day.
Cook's tip
You can remove the skin from the mackerel, if you prefer – but it is a good source of nutrients.
