Mackerel Salad Tapa

Mackerel Salad Tapa

Sarah MickeyAll Recipes, Nut Recipes, Pimenton/Paprika Recipes, Tinned Fish Recipes Leave a Comment

Mackerel Salad with Celery, Almonds, Lemon & Smoke

Makes 4 Tapas Servings

This light but satisfying salad is very simple – it lets the quality of the ingredients do all the talking for you.

Mackerel Salad Tapa
  • 3 Inner Celery Ribs with Leaves
  • 4 large strips Lemon Peel, julienned (cut into very fine slivers)
  • Juice of ½ Lemon
  • ½ tsp Sweet Smoked Paprika
  • 3 tbsp Fried & Salted Marcona Almonds
  • 1 tbsp First Day Arbequina EVOO + extra to finish
  • 1 tin Jose Gourmet Small Mackerel in Olive Oi
  • Alder Smoked Alaskan Flake Salt



Remove & reserve the celery leaves. Thinly slice the celery on a bias.


Put the celery slices in a bowl with most of the lemon peel. Squeeze in the lemon juice & gently toss.


Add the smoked paprika, marcona almonds and one tablespoon of the olive oil. Toss to combine.


Put the salad on a platter or on small plates. Top with portions of the mackerel. Top the mackerel with a light sprinkle of the smoked salt.


Drizzle more of the arbequina olive oil over the top to finish.

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