Smoked Mackerel Salad
Method
Serves 2. This recipe is easy to accommodate for larger numbers.
1. Cook the potatoes in a large pan of boiling water for 15-20 minutes or until tender.
2. While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season with freshly ground black pepper (no need to salt as the mackerel is salty).
3. Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Gently toss in the smoked mackerel and watercress. Pile on to two plates and garnish with the beetroot. Serve while still warm.
Ingredients
350g / 12oz salad potatoes
½ of a 200g tub crème fraîche
1 tsp horseradish cream
Juice of 1 lemon
2 smoked mackerel fillets (about 200g / 8oz total weight), skinned and flaked
85g mixed leaf salad
grated raw beetroot, to garnish
You might need these
-
Vegetarian and Vegan
-
-
-
-
I already have an account
Log me on, I want to shopSave pounds
This week our Fruit & Veg Box will save you*:
21%* compared with the average cost of the equivalent products from the big four supermarkets. We check this every week with mysupermarket.co.uk and remember delivery is free, saving you even more!.
order a box now >
