Mamta's Kitchen

Smoked Mackerel Salad 2, With Avocado

Smoked Mackerel Salad 2, With Avocado

Mamta Gupta

This is a an easy dish to make, specially when you are in a hurry. It tastes better with peppered smoked mackerel. If you have only plain one available, add a good helping (one teaspoon) of coarsely ground pepper.

Serves 2-3


  • 150-200 gm smoked mackerel fillets (1 standard pack of 2 fillets), peppered is better

  • 1 avocado, peeled and cubed into small pieces

  • 50 gm or 1/2 small, red onion, peeled and finely chopped

  • 1 green chilli, finely sliced (I do not remove seeds, but you can)

  • 2-3 tbsp. good quality mayonnaise

  • 2-3 squirts of Tabasco hot pepper sauce

  • A good sprinkle of freshly ground black pepper (optional)

  • A little fresh dill (Sua Saag). You can use dry dill, if you don't have fresh.


  1. Remove skin from mackerel.

  2. Chop/break/flake mackerel roughly into small pieces.

  3. Place all ingredients in a bowl and mix gently, but well.

  4. Taste and adjust seasoning.

  5. Serve with pieces of toast or small Pita or any other type of fresh bread, as a starter or as part of a buffet or BBQ.

  6. It can also be served on a bed of finely shredded lettuce or on a bed of rocket leaves.


  • You can add a little fresh lemon juice.

  • You can also use it to fill vol-au-vent cases. This quantity is enough to fill 6 cases.

  • You can also use it as sandwich filling.

  • Instead of adding avocado pieces, it can be served filled into avocado halves.

  • You can use different herbs and dressings.

  • Also see Salad Selection.

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