Grilled mackerel salad with boiled egg, sugar snaps, capers and olives recipe

Geetie Singh's colourful nicoise-style salad is perfect for a summer dinner party or barbecue

Geetie: "We have used grilled fresh mackerel for this salad but if you barbecue the fish it will add extra flavour. Choose hand line-caught mackerel, preferably MSC certified"

Serves 4

Ingredients

2 (approx. 300g each) whole mackerel, gutted
4 eggs
200g sugar snap peas, washed, topped and tailed
2 tbsp capers in vinegar, drained and rinsed
2 tbsp Kalamata olives, stoned
600 g seasonal leaves, washed
100 g seasonal herbs, washed and picked (e.g. parsley and sorrel)

For the dressing

1 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp grain mustard
1 small shallot, finely chopped

Method

Grill the mackerel for 6 minutes on each side or until cooked through. (You can do this on a barbeque if the weather holds out). Remove the flesh and the skin from the bone, do this carefully as there as lots of small bones. Flake the flesh into generous chunks.
Place the eggs in a pan of boiling water and boil for 6 minutes. Then cool quickly in cold water; peel and put aside.
Place all the ingredients for the dressing, except the shallot, in a bowl and whisk together. Add the shallots at the end.
Bring a little more water to the boil in the pan, add the sugar snap peas and boil for about two minutes. They should still be crunchy. Drain, cool in cold water.
Mix the sugar snaps, capers, olives, seasonal leaves and herbs in a bowl with the salad dressing
Place the salad on plates. Sprinkle the mackerel on top, cut the eggs in quarters and distribute on the plates.

Recipe from Geetie Singh of the Duke of Cambridge

Buy Geetie Singh's book

The Duke of Cambridge are supporters of the campaign to turn London into the world's first "Sustainable Fish City"