Smoked Mackerel salad with lentils and beetroot

Smoked Mackerel salad with lentils and beetroot

A delicious meal everyone can make with simple everyday ingredients. Refreshing, zingy and packed with essential nutrients from our signature Smoked Mackerel fish.
  • Time 70minutes
  • Serves 4
  • Difficulty Easy


  • 4 smoked mackerel fillets (170g each)
  • 500g beetroot, cut into wedges
  • 2 red onions, cut into wedges
  • Olive oil for drizzling
  • 2 tbsp sherry vinegar
  • 300g lentils, such as puy
  • Extra-virgin olive oil to dress
  • Small bunch each of fresh mint, coriander and flatleaf parsley


  1. Heat the oven to 200°C/ 180°C fan/gas 6. Put the beetroot and onions in a roasting tin, drizzle with a little oil and toss to coat. Roast for 40 minutes or until tender, then add 1 tablespoon of vinegar, toss to coat and cook for 5 minutes more.
  2. Meanwhile put the lentils in a pan, cover with cold water, bring to the boil and cook for 20 minutes or until tender. Drain, drizzle with extra-virgin olive oil and season with salt and pepper.
  3. Mix the lentils, beetroot, onions, herbs, remaining vinegar and add a drizzle more of extra-virgin olive oil in a bowl. Then top the salad with smoked mackerel flakes. Season to taste and serve warm.

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