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Mackerel and pea salad with horseradish dressing

Health is wealth n’all that and mackerel (if you can get hold of it) is amazing for you… Glowy skin, lush hair etc etc... you know the jam.

A lot of people claim it’s too fishy, which seems a strange insult for a fish, but hey ho. If you don’t like it swap for any other oily fish - salmon for example.

I bulked out this salad with some roasted veg - you can just use whatever you have.


Serves 2


  • 1 or 2 smoked mackerel fillets

  • 1 sweet potato

  • 1 red onion

  • 1 red pepper

  • Seasoning such as parprika / oregano

  • 1 Small bowl of frozen peas

  • 1 Avocado

  • Small bag of mixed leaves


  • Juice of 1 lemon

  • Big slug of olive oil

  • 1 Tbl of horseradish (or do half n half with plain yoghurt if you find it too fiery)

  • 1 Tsp of mango chutney / or honey

  • 1 Tbl of capers

  • Salt and pepper


  • Preheat the oven to 180°C/gas mark 4/ 350°F

  • Chop up your chosen roasted veg and lay on baking tray with olive oil, seasoning and salt and pepper. Roast in the oven for 25-30 minutes

  • Wrap mackerel fillets up in foil and bake in oven for 10 mins

  • Put the frozen peas in a bowl with water, cover with clingfilm and put in the microwave for 3 minutes

  • Chop the avocado and mix with the leaves

  • Make your dressing by shaking together all of the ingredients. Taste and adjust to required, you might want to add a little water to thin it out

  • Assemble salad, with the flaked mackerel, roasted veg and peas

  • Toss and drizzle over dressing

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