Turkish · Lunch
Smoked Mackerel Salad
Turkish-style smoked mackerel salad built on flaked hot-smoked mackerel over a bed of chopped tomato, cucumber, red onion, and dill, dressed with lemon juice and olive oil. Sumac and a scatter of parsley add tang and brightness. Served chilled with a lemon wedge.
$5
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
393Calories
26.4gProtein
28gFat
11.3gCarbs
5.9gSugar
3.1gFiber
540mgSodium
88mgChol
5.6gSat Fat
870mgPotassium
95mgCalcium
2.4mgIron
9.5mcgVitamin B12
24mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Flake the hot-smoked mackerel into bite-sized chunks on a board, checking for and discarding any small bones. Chop the tomato and cucumber into small cubes and thinly slice the red onion.
2
Toss
Combine the tomato, cucumber, onion, dill, and parsley in a mixing bowl. Whisk the lemon juice, olive oil, sumac, salt, and pepper together in a small bowl until emulsified, then pour over the vegetables and toss gently until everything glistens.
3
Plate
Fold the flaked mackerel gently into the salad, working quickly so the fish does not break apart further, then mound on a plate and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g hot-smoked mackerel
- 22 medium tomato
- 11 cucumber
- 11 red onion
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp sumac
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 22 small pinch of salt
- 22 small pinch of black pepper
- 22 lemon wedge, to serve
