A simple mackerel and salad from Martin Shanahan.


  • 1 whole smoked mackerel
  • salt
  • 0.5 a red onion
  • handful of rocket leaves
  • 1 generous tablespoon sherry vinegar
  • 100 g cucumber
  • 120 g vine ripened tomato


  • Remove the skin and bone from the smoked fillet. Coat baking tray with oil & warm the fish under grill or in the oven.
  • Chop tomatoes, onion and cucumber into chunks and mix the salad. Add a small sprinkle of sea salt a splash of sherry vinegar and mix well.
  • Take mackerel from the grill or oven.
  • Heap some salad on a plate with a drizzle of vinegar from the bowl, a few pieces of fish, some rocket on top and a drizzle some of the oil from the roasting tray over the top.
  • Serve with crusty bread.

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