Warm curried mackerel salad
Waitrose and Partners

Dinner and lunch: warm curried mackerel salad + mackerel pâté on rye

Dinner tonight: Warm curried mackerel salad 

Lunch tomorrow: Mackerel pâté on rye with pickles 

Canned smoked mackerel is a savvy storecupboard ingredient. Keep some reserved when making this fragrant curry to make into a scrumptious open-top sandwich the next day.

You'll find the nutrition for the mackerel salad below. Per serving of the mackerel pâté, it's 2832kJ/677kcals/29g fat/5.8g saturated fat/60g carbs/13g sugars/15g fibre/35g protein/2.9g salt.

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • Plus15 minutes for lunch

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


For the warm curried mackerel salad

  • 20g sultanas
  • 90g LoveLife brown basmati and wild rice
  • ½ essential cauliflower, separated into small florets
  • 2 tsp olive oil
  • 4 tsp medium curry powder
  • 100g essential low fat crème fraîche, available in selected stores
  • 2 tsp mango chutney
  • 1 lemon, juice of ½, ½ cut into wedges
  • 28g pack fresh coriander, leaves roughly torn
  • 3 x 110g cans smoked Irish mackerel fillets, drained (available in selected stores)

For the mackerel pâté on rye with pickles

  • 6 radishes, sliced
  • 2 shallots, finely chopped
  • 4 gherkins, sliced (plus 2 tbsp of the gherkin pickling liquor)
  • Salt and pepper, to season
  • 2 tbsp low fat crème fraîche
  • 4 slice/s rye bread


  1. FOR THE WARM CURRIED MACKEREL SALAD Preheat the oven to 220˚C, gas mark 7. Cover the sultanas with boiling water and set aside. Cook the rice according to pack instructions then drain, refresh under cold water and set aside.

  2. Meanwhile, toss the cauliflower on a baking tray with the olive oil and 2 tsp curry powder; season then roast for 25-30 minutes until tender. In a bowl, mix the remaining 2 tsp curry powder with the crème fraîche, mango chutney, lemon juice and most of the coriander leaves.

  3. To serve, flake the mackerel into the dressing, season and stir. Set 2 /3 aside; chill for tomorrow. Drain the sultanas and add to the remaining mixture with the rice and cauliflower; toss together. Top with the rest of the coriander and the lemon wedges.

  4. FOR THE MACKEREL PATÉ ON RYE WITH PICKLES In a small bowl, mix together the sliced radishes, shallots and gherkins with the gherkin pickling liquor; season. Mix the low fat crème fraîche into the reserved curried mackerel, then mash with a fork. Toast the rye bread, then spread with the pâté and top with the gherkin and radish mixture.


Typical values per serving when made using specific products in recipe


1,910kJ/ 455kcals



Saturated Fat












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4 out of 5 stars1 rating