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


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


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.


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.