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Meal Theme: Appetizer

Approximate Yield: 2 dozen pieces


Bite into a Greek salad boat and be delighted! Smoky flavors from our peppered mackerel complement the bright freshness from the cucumbers, which are hollowed out to form the perfect vessel for a smoked fish and Greek salad combo, making a healthy, well-rounded appetizer. This dish isn't only good with our peppered mackerel though, as any of our varieties of hot smoked fish are excellent in this preparation.


2 seedless cucumbers (about 12 ounces each, cut in half lengthwise, seeds removed)
2 ounces black and green Greek olives (pitted, chopped)
2 teaspoons red wine vinegar
3 ounces feta (drained, cut into small cubes, or crumbled)
4 ounces peppered mackerel [flaked into small pieces (or any smoked fish of your choosing)]
1⁄4 cup fresh oregano leaves (plus more to garnish)
2 teaspoons olive Oil


With a spoon, scoop out the seeds, so the cucumbers can hold the “salad”.

Mix the olives with the red wine vinegar, and then gently fold in the mackerel (or whatever smoked fish variety you are using), and then add the feta.

With a spoon, fill cucumbers with the “salad”.

Drizzle 1 teaspoon of olive oil on top per half.

Cut each half into six pieces.

Garnish with more oregano.


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