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.

  • Experienced
  • Serves 2
  • 30
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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.

Wild Hot Smoked Mackerel Fillets

Fish used in this recipe

Wild Hot Smoked Mackerel Fillets

Wild Hot Smoked Mackerel Fillets

From £14.40
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