Smoked Mackerel Salad With Honeydew Chili Salsa
Tomas Kauer - News Writer and Moderator 
Smoked mackerel is under-used outside of Scandinavia. It is cheaper than smoked salmon, richer in flavor, and holds up better in a salad. This recipe breaks smoked mackerel into pieces and serves it with a honeydew chili salsa of diced tomatoes, honeydew melon, red chili, grated ginger, olive oil, lemon juice, salt, and pepper. Grilled baguette slices on the side.
Honeydew melon in a fish salsa is not something most people try, and it should be. Sweet, watery, and cool against the heat of the red chili. The ginger underneath is warm and sharp, and the lemon ties everything to the smoky mackerel. This is the salad we make when the smoked fish counter has something worth building a plate around.
Tips for Serving Smoked Mackerel with Honeydew Salsa
Dice everything small
Quarter-inch cubes for the tomatoes, melon, and chili. Small pieces mix evenly and sit well on the grilled baguette.
Grate the ginger on a microplane. Grated ginger distributes its flavor more evenly than chopped.
Serve with grilled baguette
Slice the baguette on a bias, brush with olive oil, and grill or toast until golden. The crispy bread contrasts the soft mackerel and the wet salsa.
Prepare the baguette just before serving. Stale toast is not the same.
Smoked Mackerel Salad With Honeydew Chili Salsa
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Total Time: 40 minutes -
Yield: Serves 4
Print Recipe
Pin RecipeDescription
Smoked mackerel, cheaper and richer than smoked salmon, broken into pieces and served with a honeydew chili salsa of diced tomato, red chili, and grated ginger, alongside grilled baguette.
Ingredients
- 2 large smoked mackerels
- 10 sweet cocktail tomatoes
- 1/4 honeydew melon
- 1 red chili
- 1 inch piece of ginger
- 1 tablespoon olive oil
- Sliced grilled baguette
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Prepare the honeydew chili salsa by dicing the cocktail tomatoes, honeydew melon, and red chili.
- Grate the ginger and mix it with the diced ingredients.
- Add olive oil, salt, and pepper to taste, and mix well.
- Squeeze the juice of one lemon over the salsa and mix again.
- Break up the mackerel fillets in smaller pieces
- Serve the salsa alongside the smoked mackerel, with slices of grilled baguette.
Notes
- Dice the tomatoes, melon, and chili into quarter-inch cubes — small, even pieces sit better on the grilled baguette.
- Grate the ginger on a microplane rather than chopping it; it distributes the flavor more evenly through the salsa.
- Grill or toast the baguette slices just before serving. Stale toast loses the crunch that contrasts the soft mackerel and wet salsa.
- Look for firm, sweet honeydew — cantaloupe works as a substitute, but watermelon is too watery and will make the salsa soggy.
- Prep Time: 20 minutes
- Cook Time: 10 mins
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10
- Sodium: 500
- Fat: 25
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Frequently Asked Questions
Where do I find smoked mackerel?
Most supermarkets carry it in the fish or deli section, often vacuum-packed. It is fully cooked and ready to eat. Two large fillets serve four as a starter.
Can I use a different melon?
Cantaloupe works. Watermelon is too watery. The melon should be firm and sweet, not mushy.
Can I make the salsa ahead?
Yes. Up to four hours. The flavors meld as it sits. Add the lemon juice just before serving to keep it bright.
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The post Smoked Mackerel Salad With Honeydew Chili Salsa appeared first on Honest Cooking and Travel.
