Smoked Mackerel, Avocado, Mozzarella and Sun-Blushed Tomato Salad

Serve as a starter or as a light main course.

Serves 4


  • 200g pack smoked mackerel, skinned and roughly chopped
  • 2 ripe avocados, peeled, stoned and sliced
  • 2 x 125g (4.5oz) mozzarella, roughly chopped
  • 55g (2oz) sun-blushed tomatoes in oil
  • 55g (2oz) pine nuts, toasted
  • 1 x 15ml spoon (1 tablespoon) fresh chives, chopped

The method

  1. Arrange the smoked mackerel, avocado and mozzarella in a bowl. Drain away most of the oil from the tomatoes and add the rest to the smoked mackerel.
  2. Just before serving, toss the salad to mix well and sprinkle with the toasted pine nuts and chives.