As you may know, I am enjoying eating fish more regularly recently as part of the Fish is the Dish Healthy Happy Hearts campaign. Not only is this a highly nutritious meal which is great for a quick but filling lunch, it is very convenient to make, as smoked mackerel and bacon have quite a long life in the fridge. As I am away so much, these are ingredients which I generally have to hand or can leave in the fridge for days when I haven’t managed to go shopping.
This is one of those fallback meals which I rely on so frequently, using good ingredients, prepared simply.
Smoked mackerel and bacon salad
2 smoked mackerel
2 rashers smoked back bacon, cut into thin strips
A couple of handfuls salad leaves
¼ red onion, thinly sliced
3 tbsp olive oil
1 tsp Dijon mustard
1 tsp capers
Salt and pepper
Some fresh basil leaves
Remove the skin from the mackerel and flake into chunks. Set aside.
Cook the bacon in a non-stick pan until golden and crisp. I use a non-stick pan and don’t add oil, but you can use 1 tsp oil if you like.
Lay the leaves and onion out onto plates. Place the remaining ingredients into a bowl and whisk together to make the dressing.
Add the mackerel and bacon to the lettuce leaves and pour over the dressing.
Serve immediately with some nice bread or new potatoes.