This hot smoked mackerel and rocket pasta salad is fresh, vibrant and packed with smoky flavour. Flaky mackerel, peppery rocket and tender pasta are tossed together with a light wholegrain mustard and lemon dressing for a healthy and satisfying summer lunch or light dinner.
It's quick to make, high in protein and omega-3 and is great for meal prep. We love hot smoked fish in our house with it's rich smoky flavour and the fact it's ready to eat!
Tips
- Optional variations:
- Creamy smoked mackerel pasta salad - stir some Greek yogurt or crème fraiche at the same time as the mustard.
- Spinach instead of rocket - use roughly chopped baby spinach in place of the rocket.
- Orzo mackerel salad - use orzo pasta instead of fusilli, farfalle or penne pasta.
- Chilli lemon mackerel salad - swap the wholegrain mustard for some chilli flakes.
- This hot smoked mackerel and rocket pasta salad recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Hot smoked mackerel is cooked while being smoked, giving it a flaky texture and smoky flavour.
Yes, it's fully cooked and perfect for salads.
Short pasta shapes like fusilli, farfalle or penne work best.
Yes - it's excellent for meal prep lunches.
Spinach or mixed leaves work well.
Yes - it's high in protein and omega-3 fatty acids.
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How to make this Hot Smoked Mackerel and Rocket Pasta Salad
Ingredients
- 300g fresh or dried pasta of your choice (I like fusilli, farfalle or penne for this recipe)
- 2 tbsp extra virgin olive oil
- 1 lemon, juice and zest
- 1 tbsp wholegrain mustard
- 16 pitted black olives, sliced
- 1 tbsp capers, drained
- 60g bag rocket, roughly chopped
- freshly ground black pepper
- 200g hot smoked mackerel fillets, skin removed and flesh flaked
Instructions
- Cook the pasta according to the pack instructions. Drain and refresh with cold water until cooled. Transfer to a large mixing bowl, toss with the extra virgin olive oil, lemon juice and wholegrain mustard.
- Add the sliced olives, capers and rocket, season generously with freshly ground black pepper. Toss gently combine, then add the flaked mackerel.
- Toss again gently to mix the fish through the salad, then transfer to a serving bowl. Garnish with the lemon zest and some more freshly ground black pepper.
Serving suggestions
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Hot Smoked Mackerel and Rocket Pasta Salad
Ingredients
- 300 g (10.6 oz) fresh or dried pasta of your choice (I like fusilli, farfalle or penne for this recipe)
- 2 tbsp extra virgin olive oil
- 1 lemon juice and zest
- 1 tbsp wholegrain mustard
- 16 pitted black olives sliced
- 1 tbsp capers drained
- 60 g (2.1 oz) bag rocket roughly chopped
- freshly ground black pepper
- 200 g (7.1 oz) hot smoked mackerel fillets skin removed and flesh flaked
Instructions
- Cook the pasta according to the pack instructions. Drain and refresh with cold water until cooled. Transfer to a large mixing bowl, toss with the extra virgin olive oil, lemon juice and wholegrain mustard.
- Add the sliced olives, capers and rocket, season generously with freshly ground black pepper. Toss gently combine, then add the flaked mackerel.
- Toss again gently to mix the fish through the salad, then transfer to a serving bowl. Garnish with the lemon zest and some more freshly ground black pepper.
Notes
- Optional variations:
- Creamy smoked mackerel pasta salad - stir some Greek yogurt or crème fraiche at the same time as the mustard.
- Spinach instead of rocket - use roughly chopped baby spinach in place of the rocket.
- Orzo mackerel salad - use orzo pasta instead of fusilli, farfalle or penne pasta.
- Chilli lemon mackerel salad - swap the wholegrain mustard for some chilli flakes.
- This hot smoked mackerel and rocket pasta salad recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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