Spiced mackerel on toast with beetroot salsa

Spiced mackerel on toast with beetroot salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 10 mins Cook: 5 mins


Serves 4

A tin of fish in the cupboard can make an easy supper or lunch. This dish is perfect for a speedy weekend lunch for friends

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal471
  • fat27g
  • saturates5g
  • carbs35g
  • sugars11g
  • fibre3g
  • protein25g
  • salt0.97g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g pack beetroot (not in vinegar), diced



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 1 eating apple, cut into wedges then thinly sliced



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 small red onion, finely sliced
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp cumin seed
  • small bunch coriander, leaves roughly chopped

For the fish

  • 4 mackerel fillets, halved widthways


    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 1 tsp curry powder
  • 4 slices sourdough bread or ciabatta


  1. Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.

  2. Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won’t need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Sep, 2011
Made for a good starter, then looked more impressive than the effort taken to make it
20th Aug, 2011
quick and simple and fantastic flavours
7th Aug, 2011
Sounds great, can't wait to try it!
15th Nov, 2010
Great weekend light lunch for my Mum and I. We really liked the combination. Yum.
18th Aug, 2009
I used smoked mackerel as not a big fan of curry powder and it turned out lovely!
5th Aug, 2009
We tried this and even the children loved it - the next day I also used the left-over salsa with some cold turkey and that was a good match too.
11th Sep, 2008
fantastic for a light weekend lunch.
6th Sep, 2008
The most amazing combination!!
2nd Sep, 2008
I put the salsa on tinned sardines on toast for a simple and delicious lunch.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?