Grilled Mackerel, Elderflower Yoghurt, Beetroot Salad

Cooking with Paula McIntyre · Jun 27, 2026 · 8m

Recipe

4 mackerel filleted, pin bones removed and trimmed ( ask your fishmonger) Oil for brushing Seasalt for seasoning

Heat your barbecue or a hot pan ( if you’re worried the pan might stick, line the bottom with parchment paper). Brush the skin with oil and season with salt. Place skin side down and cook for about 3 minutes or until skin is crisp. Season the flesh with salt and flip over. Cook for another minute and rest. Elderflower Yoghurt

200ml Greek Style yoghurt 1 teaspoon black onion seeds 1 teaspoon hot honey 1 dessertspoon elderflowers chopped ½ teaspoon seasalt

Toast the onion…