Smoked Mackerel Salad with Poached Egg

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

THERE ARE VARIOUS QUALITIES OF SMOKED MACKEREL ON THE MARKET, and most of the ones I’ve tried seem to be of a fairly good quality, as mackerel itself is quite an oily fish and withstands even the severest of smokings.


  • 1 tbsp vegetable oil
  • 2 tbsp olive oil
  • 2 slices


  1. First, make the dressing. Put all the ingredients into a clean bottle or jar. Give it a good shake and leave to infuse overnight at room temperature.
  2. Heat the vegetable and olive oil in a frying pan and fry the bread cubes for 1-2 minutes, turning a few times until evenly coloured. Drain on kitchen paper. Dress the salad leaves with half the dressing and season.</