Scandi style mackerel & potato salad
Factor in horseradish, soured cream, watercress and pickled red onion and you have a seriously good, colour-popping plate.
Ingredients
½ Red Onion
2 tbsp White Wine Vinegar
1½ tbsp English Mustard
2 tbsp Horseradish Sauce
4 tbsp Reduced Fat Soured Cream
1 Bunch of Spring Onions
2 Smoked Mackerel Fillets
2 tbsp Olive Oil
1 Bunch of Dill
85g Watercress
1kg Baby Potatoes
Method
1 Finely slice the red onion and add to a small bowl with a pinch of salt and the white wine vinegar and scrunch it all together. Set aside to soften. Cook the potatoes in a large pan of boiling salted water for 15–20 mins, or until they are cooked through.
2 Add the English mustard, horseradish sauce and soured cream to a large bowl with salt and pepper. Finely slice the spring onions and add to the bowl. Drain the potatoes and allow to cool just for a second, then add to the horseradish dressing while still warm so they absorb as much flavour as possible. Toss to coat. Flake the mackerel fillets into the bowl, then drizzle in the olive oil and the vinegar from the soaked red onion and mix.
3 Divide the salad between bowls, topping each with a little pickled red onion, dill leaves and watercress. Drizzle with olive oil to serve, if you like.
Scandi style mackerel & potato salad
Factor in horseradish, soured cream, watercress and pickled red onion and you have a seriously good, colour-popping plate.
30 minutes
minutes
225
calories
4
servings
