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Celery, Gooseberry and Smoked Mackerel Salad

2 July 2016

Now, as much as I enjoy a sweet treat, something savoury to start is always advisable! There is nothing better, or more summery, than a simple salad. This is one of my absolute favourites and is my take on the classic Waldorf.

Serves 4
200g ‘Little Gem’ lettuce, divided into leaves, or similar soft salad leaves
4 celery sticks, cut into small pieces
200g ripe gooseberries, halved
4 smoked mackerel fillets
4 small handfuls of ruby chard leaves or micro herbs
2 handful of croutons
4 wedges of unwaxed lemon, to serve

For the dressing
16 tbsp natural yogurt
8 tbsp extra virgin olive oil


Make the dressing by blending the yogurt and olive oil with a few pinches of salt. Mix until smooth and set aside. Scatter the lettuce leaves on 4 flat serving plates, then scatter the celery and gooseberry halves on top. Flake the mackerel, checking there are no bones, and scatter on top of the salad with the ruby chard or micro herbs. Generously spoon the dressing over the salad and scatter the croutons on top. Serve with a wedge of lemon.