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Mackerel & Lentil Salad

Mackerel & Lentil Salad

4rating out of 5

(209 reviews from our customers)

Prep Time

30 min



Smoked mackerel is rich and salty, so needs the freshness of apple, cucumber and apple cider vinegar to counterbalance it. Here, we've tumbled it through protein-rich lentils and a dill yoghurt for a flavoursome and healthy mid-week omega-3 fix.

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 British apple
1 apple
150g puy style lentils
2 spring onions
10g fresh dill
1/2 cucumber
1 tbsp Dijon mustard †
2 tbsp cider vinegar †
120g natural yoghurt †
100g smoked mackerel fillet †
You Will Need
Tin foil, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 apple
  • 150g puy-style lentils
  • 1 spring onion
  • 10g dill
  • 1/2 cucumber
  • 1 tbsp Dijon mustard<span class="strong">†</span>
  • 2 tbsp apple cider vinegar<span class="strong">†</span>
  • 120g natural yoghurt<span class="strong">†</span>
  • 1 x 100g British smoked mackerel fillet<span class="strong">†</span>
Typical Values per 100g per serving
Energy 510 kJ
121 kcal
1895 kJ
448 kcal
of which saturates
3.5 g
1.1 g
12.9 g
4 g
of which sugars
13.8 g
4 g
51.2 g
15 g
Fibre 2.4 g 8.9 g
Protein 9.1 g 33.7 g
Salt 0.5 g 1.84 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 apple
150g puy-style lentils
puy-style lentils
1 spring onion
spring onion
10g dill
dill (100%)
1/2 cucumber
1 tbsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
2 tbsp apple cider vinegar
cider vinegar, metabisulphite (sulphites)
120g natural yoghurt
1 x 100g British smoked mackerel fillet
mackerel (fish) (97%), salt
  • Allergens highlighted by † (mustard, sulphites, milk, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Mackerel & Lentil Salad

Rinse the lentils in a sieve under cold running water

Once rinsed, add them to a medium pot with 500ml (1L) water

Bring to the boil on a high heat

Once boiling, reduce the heat to medium and continue to cook for 20-25 min or until tender, checking occasionally 

2 Mackerel & Lentil Salad

Meanwhile, preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4 

Add the vinegar, Dijon mustard and 1 tsp (2 tsp) sugar to a large mixing bowl with 3 tbsp (6 tbsp) olive oil (preferably extra virgin)

Chop the dill finely, including the stalks, and coarsely grate the apple

Add half the dill and apple to the bowl 

3 Mackerel & Lentil Salad

Add the mackerel to a baking tray, skin-side up (use tin foil to avoid mess)

Put it in the oven for 10-15 min or until warmed through

4 Mackerel & Lentil Salad

Cut the cucumber in half lengthways, scraping out the seeds with a teaspoon and discarding

Finely chop the cucumber

Slice the spring onions finely, discarding the root ends 

Add the cucumber and spring onions to the mixing bowl 

5 Mackerel & Lentil Salad

Combine the remaining dill with the yoghurt and season generously with pepper and a small pinch of salt (remember that the mackerel is already a salty fish) in a small bowl

Set aside until serving 

6 Mackerel & Lentil Salad

Once the lentils are tender, drain and set them aside

7 Mackerel & Lentil Salad

Remove the mackerel from the oven, carefully peel off the skin and tear the flesh up into bite-size pieces, directly into the salad bowl

Add the lentils and gently toss the whole lot together

Taste for seasoning, adding more salt and pepper if desired 


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Serve the warm salad with the dill yoghurt dolloped to the side or on top


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