Try this mackerel salad then check out our mackerel curry, cured mackerel, Spanish mackerel and more mackerel recipes.


  • 200g pearled spelt
  • 1 bunch spring onions, chopped
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 tsp cumin seeds, toasted
  • a pinch (optional) dried chilli flakes
  • 250g cooked beetroot, diced
  • 4 fillets smoked peppered mackerel, broken into chunks (discard skin and bones)
  • 1 red-skinned apple, cut into matchsticks and tossed in lemon juice


  • a small bunch dill, chopped
  • finely grated to make 2-3 tsp horseradish, (see notes below)
  • 150g natural yogurt


  • STEP 1

    Cook the spelt in boiling salted water for 25 minutes or until tender, then drain well and cool.

  • STEP 2

    To make the dressing, stir ½ the dill and all the horseradish into the yogurt, with a good pinch of salt. Add 2-3 tbsp cold water and stir until a drizzle-able consistency.

  • STEP 3

    Fry the spring onions in the olive oil in a frying pan until softened, then stir in the lemon juice, cumin seeds and dried chilli flakes (if using). Take off the heat and season.

  • STEP 4

    Tip the drained spelt into a large bowl. Add the cooked spring onions and all the liquid from the pan. Add most of the remaining dill and toss everything together. Pile the spelt onto a serving plate, add the beetroot, mackerel pieces and apple matchsticks, and drizzle over the dressing. Sprinkle with a little more dill to finish.

Fresh horseradish is available from good greengrocers, or

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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