Smoked Mackerel salad with poached eggs & croûtons
This smoked mackerel salad with poached eggs and croutons is a delightful and balanced dish, perfect for a light meal. The flaked smoked mackerel adds a rich, savory flavor, while the poached eggs provide a creamy texture. Crispy homemade croutons add a satisfying crunch, complemented by a fresh mix of salad leaves and cherry tomatoes. A simple Dijon mustard dressing ties all the components together, creating a harmonious blend of flavors and textures. Ideal for brunch or a quick, nutritious dinner.
Buy Wild Hot Smoked Mackerel Fillets
What you’ll need
- 2 smoked mackerel fillets
- 4 large eggs
- 4 slices of bread, cubed for croutons
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- Mixed salad leaves (such as watercress, rocket, and spinach)
- Cherry tomatoes, halved
- 1 garlic clove, minced
- Salt and pepper to taste
Let's Cook!
Step 1
Prepare Croutons: Preheat oven to 180°C (350°F). Toss bread cubes with 2 tbsp olive oil and garlic. Spread on a baking sheet and bake for 10-15 minutes until golden and crisp.
Step 2
Cook Mackerel: In a large pan, cover mackerel fillets with water and simmer for 5-7 minutes until cooked through. Remove and flake into pieces.
Step 3
Poach Eggs: Bring a pot of water to a gentle simmer, add white wine vinegar. Poach eggs for 3-4 minutes, then remove with a slotted spoon.
Step 4
Make Dressing: Whisk remaining olive oil with Dijon mustard, salt, and pepper.
Step 5
Assemble Salad: Toss salad leaves and cherry tomatoes with dressing. Top with flaked mackerel, poached eggs, and croutons.
