Creamy Smoked Mackerel & Cucumber Salad
by RecipeFiler
Why some badges are missing
- Not vegan: smoked mackerel fillets (skin removed)
- Not vegetarian: smoked mackerel fillets (skin removed)
- Not dairy-free: crème fraîche
- Not low-histamine: smoked mackerel fillets (skin removed)
- Not kidney-friendly: smoked mackerel fillets (skin removed)
Based on listed ingredients — always check labels for allergies.
About this recipe
Tender smoked mackerel meets crunchy cucumber in a creamy dill dressing—ideal as a speedy lunch on toast or tucked into jacket potatoes.
Prep
10m
Cook
—
Serves
Rating
—
Ingredients
Kitchen HelpShopping list
240 g smoked mackerel fillets (skin removed) — flaked
1 piece cucumber — diced
3 tbsp crème fraîche
2 tbsp fresh dill — chopped
1 tbsp lemon juice
1 pinch black pepper — to taste
50 g rocket leaves — to serve
Tools
- · mixing bowl
- · kitchen paper
Instructions
Step by step
- 1
Flake the smoked mackerel fillets into bite-sized pieces, checking for any remaining bones.
- 2
Dice the cucumber into small cubes and pat dry with kitchen paper.
- 3
In a mixing bowl, combine the crème fraîche, lemon juice and chopped dill.
- 4
Fold in the mackerel and cucumber until evenly coated.
- 5
Season with black pepper to taste.
- 6
Serve over a bed of rocket, or spoon onto toast or crackers.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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