Spicy Greens and Red-cabbage Salad with Smoked Mackerel and Apples

Serves 4
Prep time 20 minutes
Meal type Salad


  • 1 1/4 cup pecans
  • 4 fillets smoked mackerel
  • 400g spinach, watercress and rocket mix
  • 400 g red cabbage
  • 2 Pink Lady apples
  • 1 red onion
  • 2 tablespoons chopped flat-leaf parsley
  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon dry sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/2 cup olive oil


1. Toast the pecans in a 350F/180C oven for about 8 minutes.
2. Remove the skin from each mackerel fillet and break into 2-cm chucks. Remove any bones that remain.
3. In a large bowl combine the mackerel with the pecans, greens, cabbage, apples, onion and parsley. Add the vinaigrette and toss.
4. In a small bowl whisk the vinegar, mustard, sherry, salt and pepper. Add the oil slowly, whisking.


  • Substitute blue cheese for the mackerel
  • If you can find them add three heads Belgian endive, cut crosswise into 2-cm pieces
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