Smoked mackerel pasta salad with a lemon yogurt dressing

Ainsley Harriott mixes smoky fish with sweet tomatoes and horseradish for a perfect pasta lunch dish
By Ainsley Harriott
Smoked mackerel pasta salad with a lemon yogurt dressing
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 350 g pasta, spirals
  • 2 spring onions, thinly sliced
  • 200 g peppered smoked mackerel fillet
  • 200 g yogurt, such as Onken Natural Set Yogurt
  • 1 tbsp freshly grated horseradish, (from a jar is fine)
  • 1/2 lemon, juice only
  • 1 tbsp snipped fresh chives
  • 50 g cherry tomatoes, quartered
  • 2 little gem lettuce


1. Plunge the pasta into a large pan of boiling salted water and cook for 8-10 minutes or according to packet instructions until al dente. Drain and refresh under cold running water. Tip into a large bowl and add the spring onions, then flake in the mackerel, discarding the skin.

2. To make the dressing: place the yogurt in a small bowl and stir in the horseradish, lemon juice and chives. Season to taste. Gently fold into the salad and then stir in the tomatoes. Arrange 3-5 gem leaves in the centre of each plate and place the mackerel salad on top and serve at once.

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