Skip to main content

Your Cart

Time to add some tins!

Let's go fishing!

Smoky Mackerel Caesar Salad

Smoky Mackerel Caesar Salad

Recipe by Sara Tane

2-4 servings

Smoky Mackerel Caesar Salad

4 1/2-inch slices day-old sourdough bread, torn into 1-inch pieces

2 teaspoons olive oil

Kosher salt, to taste

1/3 cup mayonnaise

2 garlic cloves

1 lemon, zested and juiced

1 tin Fishwife anchovies, plus oil

1 teaspoon smoked paprika

2/3 cup freshly grated parmesan cheese, divided, plus more for garnish

Freshly ground black pepper, to taste

6 ounces mixed greens (little gems or chopped romaine)

1 tin Fishwife smoked mackerel, flaked

Talea Super Smoky Lager, for serving

Make the croutons. Preheat oven to 325F. Toss bread with oil and salt and arrange on a sheet pan. Bake until golden brown, 8-10 minutes. Set aside.

Make the dressing. In a high speed blender, food processor, or wide mouth jar with an immersion blender, mix mayonnaise, garlic cloves, lemon zest, lemon juice, anchovies plus their oil, smoked paprika, 1/3 cup Parm, and black pepper. Season to taste with salt. Thin to desired consistency with a little bit of water.

Assemble the salad. In a large bowl, toss greens with croutons, remaining 1/3 cup Parmesan, mackerel, and dressing. Season to taste with salt and pepper. Serve in bowls with more parm and black pepper. Enjoy immediately with a Talea Super Smoky Lager.

Smoky Mackerel Caesar Salad


    Add a comment

    Please note that comments must be approved before they are published

    Fishwife News

    Sign up for the latest updates, product launches, and fresh collaborations.

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing