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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

pan fried mackerel

Mackerel is a fish I feel good about eating. It’s local and sustainable, and its beautifully zebra-striped skin gives way to sweetly flavoured meat. It loves being paired with beetroot, and we’ve taken advantage of that in this week’s beetroot salsa recipe.

Fresh mackerel with beetroot salsa


Serves 2

Prep Time: 10 minutes

Cooking Time: 10 minutes


2 vacuum packed beets

1 tablespoon of finely chopped red onion

1 tablespoon of lemon zest

Juice of half a lemon



2 x mackerel fillets

1 tablespoon of yogurt

1 garlic clove

Fresh dill

Handful of rocket

Lemon wedges, to serve


  1. Start by making your beetroot salsa. Drain the beets and dice into small cubes. Place them in a bowl. Add the finely chopped red onion, the lemon zest and lemon juice. Add a good pinch of salt and pepper. Mix well and set aside.
  1. Heat a little olive oil in a large frying pan over a medium to high heat. When the pan is nice and hot, place the mackerel fillets, skin side down on the pan. Fry for 4 minutes, and then flip over and fry for a further two to three minutes.
  1. Meanwhile, place the yogurt in a bowl. Finely grate in the garlic clove. Finely chop a few leaves of fresh dill and mix them into the yogurt.
  1. When the mackerel is cooked, serve immediately with some beetroot salsa and dill yogurt, and some lemon wedges on the side.

This recipe first appeared in The Irish Independent on July 23rd

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