Bloody Brilliant Mackerel and Lentil Salad for 4

Bloody Brilliant Mackerel and Lentil Salad for 4
Chef Brainy
What Started it all:
Mackerel, Pea, lentils, food processor

This salad is a masterclass in texture and flavor, you donkey! You’ll be hooked from the first bite, and I won’t tolerate any mediocrity in the kitchen!


  • 4 mackerel fillets, skin removed
  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 cup fresh peas
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)


  1. Get a bloody move on! Rinse the lentils and cook them according to package instructions. Drain and set aside to cool.
  2. Don't just stand there! Preheat the oven to 400°F (200°C). Season the mackerel fillets with salt and pepper. Place them on a baking sheet lined with parchment paper and drizzle with olive oil. Roast in the oven for 12-15 minutes or until cooked through.
  3. Pay attention! In a food processor, combine the cooked lentils, peas, lemon juice, Dijon mustard, salt, and pepper. Process until coarsely chopped.
  4. Don't overdo it, you numpty! Flake the roasted mackerel into large chunks and add to the food processor. Pulse until the mixture is well combined, but still retains some texture.
  5. Taste and adjust, you muppet! Season the salad with salt, pepper, and a squeeze of lemon juice, if needed.
  6. Get it on the plate! Divide the salad among four plates. Garnish with chopped parsley, if desired.

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