Mackerel Salad from Andalusia

Mackerel Salad from Andalusia

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About this recipe: Here's a lovely tapa bursting with flavours of Spain. If you can't find fresh mackerel, smoked mackerel is a good alternative.


Serves: 6 

  • 3 green capsicum peppers, deseeded and halved
  • 3 red capsicum peppers, deseeded and halved
  • 3 cloves of garlic
  • 2 onions, cut into wedges
  • 6 fresh mackerel fillets
  • 3 tbsp olive oil
  • 1 bay leaf
  • salt and black pepper

Prep:5min  ›  Cook:55min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

  1. Roast the peppers on the fire or in an oven. For fire method, see this: For oven, preheat the oven to 200 C. Place the peppers, garlic and onion in a tin. Drizzle with a tablespoon of oil and roast for 45 minutes. Place the peppers in a bowl, cover with a chhalni and leave to cool. When cool enough to handle, peel and cut into strips.
  2. Place the mackerel fillets on a baking sheet and drizzle with a little oil. Bake for 10 minutes or until cooked. Leave to cool.
  3. Place the mackerel, peppers, garlic and onions into a large bowl. Add the bay leaf and remaining oil and season. Refrigerate for an hour until ready to serve.

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