zoom Mackerel with pickled spring greens

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    Mackerel with pickled spring greens

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    Mackerel with pickled spring greens

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 1


    1 tbsp fat-free Greek style natural yogurt
    1 tbsp finely chopped parsley
    2 tsp Japanese rice vinegar
    1 tsp clear honey
    ½ tsp caraway seeds
    100g spring greens
    1 shallot, thinly sliced
    1 fillet from a 380g pack Waitrose Frozen Mackerel Fillets
    1 slice Village Bakery Try Rye! Seeded Organic Rye Bread, about 40g


    1. Combine the yogurt and parsley in a small bowl with a little seasoning. Combine the vinegar, honey and caraway seeds in a larger bowl.

    2. Cut away the thick stalks from the greens, roll them up and finely shred. Add to a pan of boiling water with the shallot and cook for 2 minutes. Drain well and stir into the caraway dressing.

    3. Preheat the grill and cook the mackerel for 10 minutes, turning once until cooked through. Toast the bread and place on a serving plate with the greens and mackerel. Spoon the parsley yogurt on top.


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    Cook’s tip For an even easier dish, flake half a 230g pack Waitrose
    Boneless Smoked Mackerel Fillets and pile onto the greens instead.


    Average user rating

    4 stars