Mackerel Niçoise

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This reminds me of happy days in the South of France eating lunch on some harbour, looking at the boats from under the shade of an umbrella, drawing on the paper tablecloth and slowly becoming drowsy with little carafes of chilled white wine. Mackerel is an excellent replacement for tuna.


  • 2 large mackerel, gutted and degilled
  • flaked sea salt and ground black pepper
  • 1 tablespoon light olive oil


First make the dressing. Strip the leaves from the rosemary (you should be left with roughly a teaspoonful) and put in a blender with the egg yolks, garlic, mustard, vinegar and lemon juice. Blend until well combined, then slowly, in a thin dribble, add the oil. If the dressing appears too thick, add a splash of hot water and blend until the dressing reaches a double cream-like pouring consiste