Mackerel with Cucumber Salad
Perfect for a summer lunch, the mackerel can be grilled or cooked on the barbecue
Good with boiled new potatoes tossed with olive oil and chopped dill.
Leftover fish can be flaked and used as a tasty omelet filling or added to a salad.
Preparation Time30 min
Preparation Time - Text30 mins
Cooking Time10 min
Cooking Time - Text10
Cooking Methodbroiling, grilling
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Textureherby, tart
- 1 cucumber, peeled
- 1 shallot, finely chopped
- 1 tbsp chopped dill, plus more to garnish
- ½ green bell pepper, seeded and chopped
- 2 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ¼ cup olive oil, plus more to serve
- Salt and freshly ground black pepper
- 4 whole small mackerel, cleaned and boned
To make the salad, run a vegetable peeler down the length of the cucumber to shave it into long thin strips, discarding the seeds. Combine the cucumber, shallot, dill, and green pepper.
Whisk the lemon juice and mustard in a small bowl, and whisk in the oil. Pour over the vegetables, season with salt and pepper, and toss.
Position the broiler rack 6in (15cm) from the source of heat and preheat the broiler. Cut two or three slashes into the skin of each side of the fish. Season with salt and pepper. Broil, turning once, for about 8 minutes, until the flesh is opaque when pierced with the tip of a knife. Serve hot with the cucumber salad.
2008 Dorling Kindersley