zoom Warm smoked mackerel & turmeric wild rice salad

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    Warm smoked mackerel & turmeric wild rice salad

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    Warm smoked mackerel & turmeric wild rice salad

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    ½ tbsp sunflower oil
    1 red onion, sliced
    1 tsp finely grated ginger
    3 dried apricots, roughly chopped
    ½ tsp ground turmeric
    ½ tsp ground cumin
    ½ tsp black mustard seeds
    100ml low-salt chicken or vegetable stock (or water)
    160g fine green beans, trimmed and cut into 4cm lengths
    250g pack microwaveable basmati and wild rice
    ½ x 210g pack sweet red pepper smoked mackerel, skin removed
    ½ lemon, juice
    Parsley or dill, chopped, to garnish


    1. Heat the oil in a medium frying pan over a medium heat. Add the onion, ginger and apricots and fry, stirring regularly, for 6-8 minutes until the onion is turning golden. Add the spices and fry for a minute more.
    2. Stir in the stock and beans, then simmer for 1 minute. Break up the rice in the pack, tip into the pan and stir everything to combine. Heat for 2-3 minutes until all the liquid has evaporated.

    3. Take the pan off the heat, flake the mackerel over the top and squeeze over the lemon juice. Serve immediately, sprinkled with chopped parsley or dill.

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    Cook’s tip You could also try some of our other smoked mackerel varieties or other smoked fish in this recipe. Or to make a vegetarian version, use vegetable stock and swap the mackerel for soft-boiled eggs.  


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