MACKEREL SALAD

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ABOUT MACKEREL In the Eastern Mediterranean, oily fish are incredibly esteemed. These include mackerel, anchovies, and sardines, among others. We eat them fresh and cured, sometimes smoked, sometimes brined, in salt or olive oil. Regardless, they are among the most nutritional types of seafood globally. Many mackerel health benefits are associated with its omega-3 fats content. The mackerel fish also has lots of other nutrients. Mackerel fish is rich in protein and minerals such as calcium, potassium, selenium, and magnesium. Those minerals are essential for your heart, bones, teeth, nerves, and muscles. Mackerel is also loaded with lots of vitamins, including vitamin B3, vitamin A, vitamin D, choline, folate, vitamin B12, vitamin K, and vitamin E.

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MACKEREL SALAD

By Diane Kochilas

Cook Time 10

Servings

Recipes

Cook Time 10

Servings

Recipes

Ingredients

2 Tbsp Greek yogurt
2 tsp horseradish or more, as desired
Strained fresh juice of half a lemon
10 oz/300 g smoked mackerel fillets
1 heaping teaspoon of capers drained, rinsed, and finely chopped
2-3 Tbsp finely chopped celery
2 Tbsp chopped fresh chives
Sea salt and freshly ground black pepper
Crusty bread to serve the dip on lemon slices, and baby tomatoes.

Instructions

In a small bowl, whisk together the yogurt, horseradish, lemon juice, and olive oil until smooth.
Break up the mackerel fillets into flaky pieces in another bowl and toss with the capers, celery, and chives. Mash all together lightly using a fork.
Combine the fish mixture with the yogurt mixture. Season to taste with salt and pepper and serve on bread slices, bruschetta, or inside endive leaves.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.