Ingredients
Method
- Cook bacon in a large skillet over medium heat until crisp, about 8–10 minutes per side. Transfer to paper towels and drain. Pour most of the fat out but reserve 2 tablespoons for dressing. Cut bacon into 1-inch pieces.
- Pat mackerel fillets dry and season with salt. Heat olive oil in a clean skillet over medium-high heat until shimmering. Place fillets skin-side down and cook undisturbed for 4 minutes until the skin is crispy. Flip and cook another 3–4 minutes until internal temperature reaches 145°F (63°C). Let rest 2 minutes, then flake into large chunks with a fork — keep some texture rather than shredding it completely.
- Whisk Dijon mustard and apple cider vinegar together in a small bowl. Slowly drizzle in the reserved bacon fat along with extra-virgin olive oil while whisking continuously until emulsified. Season to taste with salt and pepper.
- Toss butter lettuce with half the vinaigrette while the bacon is still warm so it gently wilts the greens at the edges. Arrange on a platter or individual plates, then top with flaked mackerel, red onion, hard-boiled egg quarters, pickled shallots (if using), and crumbled bacon. Drizzle remaining dressing over the top.
Nutrition
Notes
This dish has earned its permanent place in my rotation because it tastes far more complicated than it is. The smoked mackerel and salty bacon create layers of umami without any heavy sauces or fancy techniques. I serve it over butter lettuce with a quick mustardy vinaigrette, but honestly, the real trick is letting the hot bacon fat warm through the greens as you assemble — that tiny step changes everything.
I keep this one in mind when I need dinner without much fuss and don't want to cook for my whole family. The mackerel can be swapped with sardines or salmon if that's what your grocery store has, and the salad keeps well in the fridge for two days. Just dress it fresh — you'll taste the difference.