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5 from 3 votes
Fully loaded mackerel Niçoise salad on concrete background
Smoked Mackerel Salade Niçoise
Prep Time
25 mins
Total Time
25 mins

All the classics of a salade Niçoise but with extra vegetables, a tapenade vinaigrette and of course, sustainable smoked mackerel.

Course: Lunch, Main Course
Cuisine: French
Keyword: fish, salade Niçoise, smoked mackerel
Servings: 2 people
Calories: 527 kcal
Author: kellie anderson
  • 300 g new potatoes Jersey Royals if in season
  • 2 eggs organic, free range
  • 80 g sugar snap peas de-stringed if necessary; sliced if large
  • 160 g cherry tomatoes halved; or any ripe tomato
  • 80 g antipasti-style artichoke hearts
  • 40 g radishes thinly sliced
  • 80 g cucumber thinly sliced
  • 4 tbsp sprouted beans or seeds rinsed well
  • 1/4 red onion thinly sliced
  • 100 g smoked mackerel or other cooked firm fish - tuna, salmon, herring, sardine
  • 1 Gem lettuce sliced or kept as whole leaves
Tapenade Vinaigrette
  • 2 tsp tapenade or other similar olive paste
  • 1 tbsp red wine vinegar or cider vinegar
  • 2.5 tbsp extra virgin olive oil
  • 1 tsp chopped fresh tarragon
  • 8 cured black olives pitted and sliced
  • 1 small clove of garlic grated
  1. Scrub but don't peel the potatoes, placing in a saucepan with cold water to cover. Bring to the boil, simmering with lid partially on, until just done. Some new potatoes take only eight minutes, while Jersey Royals can take around 15 minutes, or even longer. Let them steam-dry in a colander. Slice when cool enough to easily handle. You can do this earlier in the day, or the day before.

  2. Meanwhile, add the eggs to a small saucepan and cover with cold water. Bring just to the boil then take off the heat, covered, and let sit for 15 minutes. Rinse and peel under cold running water. Like the potatoes, you can do this ahead of time.

  3. To assemble, grab a platter or two generous plates and start arranging the vegetables and other bits in a way that pleases you. Serve with the tapenade vinaigrette (below), or other favourite vinaigrette.

Tapenade Vinaigrette
  1. Add all ingredients to a mixing jug or small bowl and whisk well. I also add in a few grinds of my favourite homemade pepper blend. See below.

Food To Glow Pepper Blend
  1. You need an empty pepper grinder for this. Add 3 tbsp black peppercorns, 1 rounded teaspoon of coriander seeds and about 1/4-1/2 teaspoon of cardamom seeds (from cracked open green pods). Shake and use with everything!

Recipe Notes

The ultimate summer salad, using sustainable British fish, with so many healthy added extras. Feel free to riff on this to your heart's content. :-)


Vegans: I've not forgotten you! Use 150g or so of cooked beans (I love haricot) and lightly mash them. Pour over the a little of the dressing and a squirt of lemon and let sit while the potatoes cook. Use these beans in place of the egg and fish. 


Other fish and seafood to try: seared line-caught tuna; best quality line-caught jarred tuna; sustainable cooked prawns; flaked cold-smoked salmon; langoustines; smoked herring (may be a little bony for most people, but it's lovely stuff, as well as cheap and sustainable in the UK).

Nutrition Facts
Smoked Mackerel Salade Niçoise
Amount Per Serving
Calories 527 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 6g38%
Cholesterol 187mg62%
Sodium 536mg23%
Potassium 1271mg36%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 7g8%
Protein 22g44%
Vitamin A 1585IU32%
Vitamin C 87mg105%
Calcium 102mg10%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.