• 10 Young’s Mackerel fillets
  • 500g cooked beetroot, chopped
  • 3 red onions, finely sliced
  • 2 tbsp. chopped dill
  • 2 tbsp. chopped parsley
  • 200g watercress
  • 200g rocket


  • 6 tbsp. extra virgin olive oil
  • 3 tbsp. balsamic vinegar



  1. Drizzle the defrosted mackerel in oil and place skin side down in a pan on medium heat for 2 minutes, turn over the fish and
  2. cook for a further 2 minutes then rest.
  3. Mix all salad ingredients together and drizzle with olive oil balsamic dressing.
  4. Divide between the 10 Smoked Mackerel fillets and serve with pumpkin seeded bread and wedges of lemon.

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