Surprising summer smoked mackerel salad as a starter

Summer calls for light, fresh dishes that you enjoy eating-whether as an starter, side dish, or a complete lunch. This surprising summer smoked mackerel salad is exactly that: a combination of smoked mackerel, crisp apple, tangy shallot, and fresh cucumbers, finished with a touch of mayonnaise and a hint of briny capers. The radishes add a peppery bite, while cherry tomatoes and arugula (if you choose these options) bring extra color and texture to the salad.

The best part? This salad isn't just delicious-it's versatile. Serve it as a surprising appetizer, a light lunch with baguette, or a side dish alongside a main course. The smoked mackerel provides a rich flavor, while the fresh ingredients ensure balance. Perfect for warm days, picnics, or simply when you're craving something tasty and refreshing.

How to make summer smoked mackerel salad?

The most work involved in making this summer smoked mackerel salad is undoubtedly filleting the smoked mackerel. But don't let this smoked fish intimidate you-it's actually much easier than you think. After that, all you need to do is some fine chopping and mixing, and your delicious, versatile salad is ready.

Filleting the smoked mackerel

The first time you have a smoked mackerel in front of you, you might not know where to start. But don't worry-take it step by step, and you'll find it's much simpler than it seems.

We begin by removing the skin from the fish. You'll notice that the smoking process makes it come off completely, so it's easy to remove. And just like that, step one is already done.

Next, we cut the smoked mackerel along the back down to the spine. This allows you to easily separate the two halves.

After that, you can easily remove the tail and the backbone. The head can also be removed without any trouble.

All that's left is the flesh and a few remaining bones. Now, cut the fish into pieces and remove any leftover bones. Place the pieces in a bowl.

Finally, mash the pieces of smoked mackerel with a fork. This way, you'll also find any remaining bones.

Chopping and adding the remaining ingredients

Now, all that's left is to finely chop the remaining ingredients and mix them with the mashed smoked mackerel.

We start with the small gherkins, cutting them into small pieces and mixing them with the smoked mackerel.

Next, we finely chop the capers and add them to the bowl with the mackerel and cucumbers.

Now, take the shallot. Remove the ends and the hard skin. Then, cut the shallot into small pieces and add it to the bowl.

Now it's time for the apple. It adds a sweet and crisp fruitiness to the salad. We save the apple for last because the flesh can quickly turn brown (oxidize) when exposed to air. So, we cut the apple into segments, remove the core, peel the segments, and then cut them into small pieces.

Immediately mix these small apple pieces into the smoked mackerel salad. We also add the lemon juice right away, followed by the mayonnaise.

Finishing and serving the smoked mackerel salad

This surprising smoked mackerel salad can be prepared entirely in advance and stored covered in the refrigerator. This way, you'll have minimal work when it's time to serve.

I like to serve this smoked mackerel salad with finely sliced radishes. They add an extra crunch and a peppery flavor to the salad. To prepare them, rinse the radishes, remove the root and leaves, halve them, and then slice them.

Serve the smoked mackerel salad on a piece of baguette and garnish it with radishes, arugula, and/or cherry tomatoes.

Alternatively, you can serve the mackerel salad as an starter, for example in a kitchen ring, and garnish it with radishes and cherry tomatoes on a bed of arugula.

Or, simply offer it as a self-serve option at a summer barbecue buffet, of course.

What is mackerel, and why is it smoked?

Mackerel is a fatty, flavorful fish native to temperate and tropical seas, such as the Atlantic Ocean and the North Sea. Recognizable by its streamlined body and striking silver-blue color with dark stripes, mackerel is renowned for its rich content of omega-3 fatty acids, proteins, and vitamin D. Its dark pink to reddish-brown flesh makes it not only nutritious but also a favorite in kitchens worldwide.

One of the most distinctive ways to prepare mackerel is smoking. This process has been used for centuries, originally as a preservation technique to extend the fish's shelf life. Smoking removes moisture and slows the growth of bacteria and mold, significantly increasing its longevity. Additionally, smoking gives mackerel a unique, smoky flavor and a firmer texture, making it perfect for cold dishes like sandwiches, salads, or charcuterie boards. In Northern European cuisines, such as those of Scotland and Norway, smoked mackerel is a beloved ingredient.

Beyond its practical benefits, smoking also enhances the safety of the fish. Because mackerel has a high fat content, it can spoil quickly if not stored properly. Smoking helps prevent this, ensuring the fish remains safe and enjoyable for longer. In short, smoked mackerel is not only delicious but also a practical and nutritious choice for the kitchen.

Read more about mackerel in the following articles:

You can find more surprising recipes with mackerel in the following articles:

More surprising.apple

The surprising ace in this smoked mackerel salad is undoubtedly the apple. This, by the way, is a tried-and-true recipe for adding fruitiness, crunch, freshness, and juiciness to your dish with finely chopped pieces of apple. For more inspiration, be sure to check out the following recipes:

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.