Starters · Cold starter
Mackerel & Yogurt Cucumber Salad
Flakes of chilled cooked mackerel with cucumber, spring onion and a lemon-yogurt dressing.
Fish & seafood starters · Fish & seafood
Serve chilled
- Prep
- 15 min
- Cook & chill
- 0 min
- Total
- 15 min
- Servings
- 4
- Method
- No-cook
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Atlantic mackerelfully cooked, chilled, bones removed; cooked weight180 g
- Cucumberthinly sliced240 g
- Greek yogurtPlain, whole milk90 g
- Spring onionfinely sliced25 g
- Lemon juiceRaw20 g
- Parsleychopped8 g
- Black pepperDried, ground0.5 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Carefully check the cooked mackerel for bones and break into large flakes.
- Mix yogurt with lemon juice, parsley, spring onion and pepper.
- Fold cucumber through the dressing, then gently add the fish without breaking it down completely.
- Divide into 4 servings in small bowls and serve chilled.
Kitchen notes
- Use plain cooked mackerel, not smoked or sweet-glazed fish. When cooking from raw, reach 145°F (63°C), chill promptly and weigh after cooking.
- Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 4.1 g
- Fiber
- 0.6 g
- Carbs − fiber
- 3.5 g
- Protein
- 13.3 g
- Fat
- 9.2 g
- Energy
- 153 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Mackerel & Yogurt Cucumber Salad
For 4 servings
Fish & seafood
- Atlantic mackerelCooked, dry heat, Atlantic180 g
Vegetables
- CucumberRaw, with peel240 g
- Spring onionRaw, tops and bulb25 g
Fruit & berries
- Lemon juiceRaw20 g
Eggs & dairy
- Greek yogurtPlain, whole milk90 g
Herbs & spices
- Black pepperDried, ground0.5 g
- ParsleyFresh8 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/mackerel-yogurt-cucumber-salad/
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