Mackerel with Puy lentils and parsley
Rich, oily mackerel pairs particularly well with earthy lentils and the sharp bite of red onion in this simple, tasty salad.
- 150–250g cooked mackerel, broken into flakes
- 1 small red onion, or ½ large one, halved and finely sliced
- 150–200g cooked Puy lentils
- 2 tablespoons roughly chopped flat-leaf parsley, plus extra to finish
- Sprig of dill or tarragon, chopped, or a few basil leaves, roughly shredded (optional)
- Salt and freshly ground black pepper
For the dressing
- 2 tablespoons rapeseed or olive oil
- 1 tablespoon cider vinegar or lemon juice
- ½ teaspoon mustard
To serve (optional)
- Lemon wedges
In a bowl, gently combine the mackerel, onion, lentils and herbs, trying not to break up the fish too much – it’s nicer if you keep it in flakes.
Taste and season well with salt and pepper. For the dressing, shake the oil, cider vinegar or lemon juice and mustard together in a screw-topped jar to combine and season to taste with salt and pepper.
Trickle the dressing over the salad and toss gently. Scatter some more chopped parsley over the salad and serve with lemon wedges on the side, if you like.
Spoon the salad onto crostini.
If you don’t have enough leftover mackerel for a full salad, use the assembly as a topping, especially on rye bread. Chop the onion quite finely and toss together with the fish, lentils and herbs, adding just enough mayonnaise to bind everything together. Season well with salt and pepper and serve with lemon wedges.