Skip to main content

Smoked jack mackerel and butter bean salad

Chef: Heart Foundation

Serves: 6

Cooking time: 5

Cooking method: Bake


350g  smoked mackerel fillets, flaked

1 punnet  cherry tomatoes, halved

1/3 cup   parsley, chopped

1 can   butter beans, drained and rinsed

¼ cup   reduced fat, unsweetened yoghurt

2 Tbsp   mayonnaise

2 Tbsp   lemon juice

2 Tbsp   pickled jalapeno chilies, chopped (optional)

Cooking instructions

1)      Gently mix all the ingredients together

2)      Keep refrigerated until ready to serve

3)      Serve with wholegrain bread 

This recipe has been developed by the Heart Foundation. The Heart Foundation provides support for the hospitality industry with resources, tools and information to help chefs produce exceptional, healthy food. For more information and recipes visit the Hospitality Hub.