As we’re heading into the summer months, nice light dishes are key. When shopping for mackerel consider buying organic, wild caught fish that's fresh or frozen. Frozen mackerel is as nutritionally beneficial as the fresh stuff without breaking your budget.
Mackerel, cucumber salad, cocktail sauce
SERVES 4
4 Mackerel Fillets
½ Cucumber
50ml Olive Oil
2-3 sprigs Dill
2 Shallots
100ml Cocktail Sauce
20ml Vinaigrette
1 bunch Chives
2 Shallots
1 packet Mixed Salad Leaves
1 packet Dill
Method
When purchasing mackerel, make sure it’s filleted, and pin boned already. Oil and season both sides of the fillets and place under a grill until cooked. Allow the fillets to cool then pick the meat from the skin and place into a bowl.
Peel and chop shallots finely. Chop chives finely. Pick dill and chop coarsely. Add herb mix to mackerel and combine with a little cocktail sauce. Gradually add more sauce while mixing until you have a consistency that’s not too wet.
Pick, wash and dry salad leaves.
Peel the cucumber. Halve by slicing down its full length and use a spoon to remove the seeds. Slice thinly and place in a bowl.
Pick dill and chop coarsely. Peel and chop shallots finely. Just before serving, add dill and shallots to vinaigrette with cucumber and mix gently until it’s well combined.
Plating
Use a mould on the plate and fill with mackerel mix and place the cucumber salad beside. Remove the mould and dress with salad leaves half on, half off the mackerel. Finish the plate with a little cocktail sauce around.
Enjoy!
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here