Description
This Canned Mackerel Salad is a quick, flavorful, and nutritious dish perfect for a light lunch or snack. Combining tender canned mackerel with crunchy celery, tangy capers, and fresh herbs, all mixed in a creamy mayo and Dijon mustard dressing with a hint of lemon, this salad is easy to prepare and versatile for serving in sandwiches, wraps, or lettuce cups.
Ingredients
Scale
Salad Ingredients
- 2 (4 ounce) cans mackerel, drained
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 tablespoon lemon juice
- Zest of 1/2 lemon
- 1 stalk celery, chopped
- 1 tablespoon capers, drained and chopped
- 1-2 tablespoons red onion or scallions, chopped
- 1 tablespoon parsley, chopped
- 2 tablespoons cucumber, chopped (optional)
- Salt and pepper, to taste
Instructions
- Prep Ingredients: Drain the canned mackerel thoroughly. Chop the celery, capers, red onion or scallions, parsley, and optional cucumber. Zest half a lemon and squeeze out half a tablespoon of lemon juice.
- Mix Salad: In a medium bowl, combine the mackerel with mayonnaise, Dijon mustard, lemon juice, lemon zest, chopped celery, capers, red onion or scallions, parsley, and cucumber if using. Gently mash and stir all ingredients together until well combined but still chunky.
- Adjust Seasoning: Taste the salad and add salt, pepper, or additional lemon juice as needed to balance the flavors according to your preference.
- Serve: Serve the mackerel salad chilled or at room temperature. It works wonderfully in sandwiches, wraps, or as a filling for crisp lettuce leaves.
Notes
- Make sure to drain the canned mackerel well to avoid a watery salad.
- Cucumber is optional but adds a fresh crunch; omit for a firmer texture.
- This salad can be stored covered in the refrigerator for up to 2 days.
- Try using Greek yogurt instead of mayonnaise for a tangier and lower-fat option.
- If you prefer less salt, adjust the amount of capers and added salt accordingly.
