Mackerel Salad


  • 2 tablespoons of Udo’s Choice Ultimate Oil Blend
  • 6 Mackerel Fillets
  • Sea Salt and Freshy Ground Black Pepper
  • Juice of ½ a Lemon
  • Juice of ½ a Lime
  • Fresh Baby Spinach Leaves
  • Rocket or any other Fresh Salad Greens
  • A Few Coriander and Basil Leaves
  • Four Slices of Fresh Homemade Tomato Bread
  • 1 Red Onion
  • Parsley
  • ½ Red Chilli (Deseeded & Diced)
  • Handful of Freshly Cut Chives
  • 4 Slices of Cooked and Cooled Beetroot

For the dressing:

  • 2 tablespoons of Udo’s Choice Ultimate Oil Blend
  • 1 tablespoon of Cider Vinegar
  • 1 teaspoon of Wholegrain Mustard

Serves 4


Crack some black pepper, a sprinkle of sea salt plus a squeeze of lemon and lime juice over the 6 mackerel fillets. Grill for 5 minutes on each side. Chop the red onion in half. Cut one half into slices making semi-circles and put the other half into a blender (remove the skin before blending) with two of the cooked mackerel fillets, the coriander and basil leaves, a sprig of parsley and the red chilli. Add the Udo’s Oil and a squeeze of lemon and lime juice. Blend into a smooth mixture and then add in some finely diced fresh chives. Set aside.

Toss the salad leaves together and arrange on four serving plates. Scatter the red onion slices over.

To make the dressing: In a shaker, mix together the Udo’s Oil, cider vinegar and the wholegrain mustard. Shake until well mixed.

To serve: Scatter the 4 beetroot slices over the leaves. Arrange a mackerel fillet on each salad. Drizzle over the dressing. Spread the mackerel mix over the tomato bread slices, garnish with a slice of lemon and enjoy this fabulous fresh feast!

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