Cannellini bean, smoked mackerel & beetroot salad with green caper dressing

Summary

Smoked mackerel is a brilliant fish to reach for on those nights when you don’t want to cook – and this big-flavoured salad won’t disappoint. leftover fish can be buzzed into a quick smoked mackerel pate (add some soft cheese, a few herbs, a dollop of horseradish).

Step by Step

Step 1

Flake the mackerel flesh and discard the skin and any large bones. Place in a bowl with the beans. Add the shallot, cucumber, avocado and sunflower seeds. Cut the beetroot into halves if small, quarters if larger, and add to the bowl.

Step 2

Place the capers in a small bowl with the parsley, mustard, vinegar and oil. Season and whisk together until well combined. Pour over the salad, then turn gently to coat all the ingredients in the dressing. Serve.