Mackerel Niçoise Salad
A fresh and vibrant salad with mackerel, green beans, potatoes, and olives, inspired by the classic Niçoise.
20 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 fresh mackerel fillets
- 200g baby potatoes
- 100g green beans
- 2 eggs
- 1 small red onion
- 10 cherry tomatoes
- 50g black olives
- 1 tbsp capers
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Boil the baby potatoes in salted water for about 10-12 minutes until tender. Drain and let them cool slightly, then cut into halves.
Blanch the green beans in boiling water for 2-3 minutes, then transfer to ice water to retain their crispness. Drain and set aside.
Hard-boil the eggs: Place eggs in boiling water for 8-10 minutes. Cool in ice water, peel, and quarter.
Season the mackerel fillets with salt and black pepper. Heat a pan with a little olive oil over medium heat and cook the fillets skin-side down for 3-4 minutes until crispy. Flip and cook for another 2 minutes. Remove and set aside.
Prepare the dressing: Whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl.
Assemble the salad: Arrange the potatoes, green beans, cherry tomatoes, olives, capers, and red onion slices on a plate. Place the mackerel fillets and egg quarters on top. Drizzle with the dressing and garnish with fresh parsley.
Chef's Tips
- Freshness Matters: Use the freshest mackerel possible for the best flavor and texture.
- Vegetable Variations: Add cucumber or bell peppers for extra crunch.
- Dressing Tip: Let the salad sit for 5-10 minutes after adding the dressing to allow flavors to meld.
- Serving Suggestion: Serve with crusty bread for a complete meal.
- Storage: Best enjoyed fresh, but leftovers can be stored in the fridge for up to a day.
