Meal Theme: Appetizer
Approximate Yield: 2 dozen pieces
Bite into a Greek salad boat and be delighted! Smoky flavors from our peppered mackerel complement freshness from hollowed out cucumbers, making a healthy, well-rounded appetizer.
2 Seedless cucumbers (about 12 oz 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)
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 then 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.
Peppered Mackerel Fillets