Mackerel and fennel salad

Mackerel and fennel salad
  • Serves: 4
  • Prep: 30 mins
  • Cook: 0 mins

This is a really tasty salad combining great tastes of mackerel and fennel.


  • 675g (1 1/2lb) potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 2 fennel bulbs
  • a bunch of spring onions, sliced
  • 4 tablespoons Greek yoghurt
  • zest and juice of 1/2 lemon
  • 3 peppered smoked mackerel fillets
  • a dash of vinegar
  • 4 large British Lion eggs
  • salad leaves, to serve
  • salt and freshly ground black pepper


  1. Place the potatoes in a large pan, cover with boiling water and simmer for minutes or until just tender. Drain in a colander and rinse in cold water until cool. Leave to drain.
  2. Heat the oil in a frying pan, add the fennel and cook for 4-5 minutes, stirring until pale golden. Remove from heat.
  3. Place the spring onions, yoghurt and lemon zest and juice in a large bowl and mix with a fork. Add the potatoes and fennel. Break the mackerel into chunks, discarding the skin and bones. Add to the bowl and toss together lightly.
  4. Fill a large frying pan with salted water, add the vinegar and bring to the boil. Poach the eggs in the simmering water for 3-5 minutes until cooked to your liking.
  5. Have a bowl of cold water ready. Use a slotted spoon to lift the eggs from the pan and place them in the cold water. Leave for 1 minute and then drain on kitchen paper.
  6. To serve, arrange a few salad leaves on four plates, top with potato and mackerel salad and place a poached egg on top

Click on the stars to rate this recipe:

4.1 / 5 rating (9 votes)

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