Avocado and smoked mackerel salad

Avocado pears, flakes of smoked mackerel and a zingy dressing make this salad idea for a summers day meal

Although this dish really should be served on one large dish, as we often want to use the remainder of the salad for another meal we serve the two separately.

Avocado salad

Avocado and smoked mackerel salad

Servings:	Serves 4
Calories per serving:	392
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review I love the way you did this! 4.7/5 Twice as useful. 😻 Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 ripe avocados
• ½ a cucumber
• 2 large salad tomatoes
• 2 spring onions, chopped on the diagonal
• 1 fresh green or red chili
• ½ tablespoon lemon juice
• ½ tablespoon sherry vinegar
• 1 teaspoon nam pla
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper
• Mackerel salad
• 15 g (1/2 oz) olive oil
• 1 teaspoon whole mustard seeds
• ½ onion, finely chopped
• 225 g (8 oz) smoked mackerel, flaked
• 2 salad tomatoes, chopped
• Handful fresh coriander leaves, chopped
• 1 tablespoon lemon juice
• Splash of sherry vinegar

Method

Avocado salad

1. Slice the avocados thinly
2. Peel and slice the cucumber thinly
3. Slice the tomatoes
4. Arrange all in a serving bowl
5. Deseed and chop the chili
6. Mix the lemon juice, nam pla, sherry vinegar, sugar and chillies in a bowl and whisk together
7. Season with Pepper
8. Drizzle over the salad
9. Sprinkle the chopped spring onions over the top
10. Mackerel salad
11. Gently fry the onions and mustard seeds in olive oil until the onions are translucent and soft. Watch for popping mustard seeds!
12. Add the mackerel, tomatoes sherry vinegar and lemon juice and cook for 4 or 5 minutes to reduce the liquid
13. Take off the heat if the mackerel starts to break up
14. Add the coriander leaves and allow to wilt
15. Remove from heat and allow to cool
16. Remove the mixture with a slotted spoon and plate-up, leaving any excess liquid behind

Serving suggestions

Serve both dishes chilled

Chef's notes

Don't be tempted to add salt as processed mackerel can be quite salty already, as can nam pla.

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