About this recipe:Mackerel is a lovely fish to use in salads. It pairs well with red onion and fresh orange segments. Instead of lettuce, this salad is made with lots of leafy parsley - making this an iron-rich, nutritious dish.
2 smoked mackerel fillets, about 175g (6oz) in total, skinned and broken into large chunks
1 large orange
1 small red onion, finely sliced
20g (¾ oz) parsley sprigs, tough stalks removed
Juice of ½ lemon
1 tablespoon olive oil
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Method Prep:10min › Ready in:10min
Put the mackerel in a large bowl. Using a small serrated knife, peel the skin from the orange, removing all the white pith. Holding the orange over the bowl of fish to catch the juices, segment the orange by cutting down on either side of each membrane and easing out the segments. Pick out any seeds. Once the orange is segmented, squeeze the membrane over the bowl to remove all the juices, then discard.
Scatter the red onion slices into the bowl. Tear the parsley leaves in from the sprigs, leaving on tender stems if desired. Add to the salad bowl and toss carefully.
Pour in the lemon juice and olive oil and season with black pepper. Toss the salad carefully again and serve with brown bread.
Smoked herring can be used in place of mackerel and half a bulb of fennel instead of the onion, if preferred.