Peppered Smoked Mackerel Salad With Mustard Dill Vinaigrette

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

  • 4- 4 oz. smoked mackerel fillets, peppered, herbed or plain
  • 5 oz. mixed greens
  • 3/4 cup red onion, sliced and chopped into 2 inch lengths
  • 1 cup cucumber, half of the skin removed in long strips with peeler, then sliced
  • 1 cup cherry or grape tomatoes (sliced in half lengthwise) or fresh local cut in wedges
  • 1 cup celery, angle sliced on a slight angle
  • 1 1/2 T capers


  • 1/4 cup olive oil
  • 2 T rice vinegar
  • 2 T whole grain mustard
  • 1 T fresh lemon juice
  • 2 T fresh chopped dill
  • 1 t honey
  • 2 t horseradish

Whisk ingredients together

Peel skin off of mackerel fillets and tear off nice long pieces. Toss salad ingredients in large bowl. Slowly pour in dressing to taste. Serve with nice visible chunks of mackerel on top of each portion.

Monahan's Seafood

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