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Warm mackerel and potato salad

This warm mackerel and potato salad is one of my go-to summer recipes. It’s great served with a leafy green salad, but you can also serve it with vegetables to make a more hearty winter meal. It’s quick (under 30 minutes), easy, healthy and full of flavour.

Don’t be put off if you don’t like gherkins, or dill. You can mix and match the ingredients according to what herbs you like and what you have left in the fridge, too!

Ingredients

Serves 4
1 packet of smoked mackerel (3 large fillets)
2 handfuls of new potatoes
1 small red onion
1 spring onion
3 gherkins
1 large handful of dill, parsley, coriander or basil
1 handful of spinach
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tsp wholegrain mustard
salt & pepper

Method

Slice your new potatoes in half (or quarters if they’re quite big) and place them in a large saucepan of lightly salted water. Bring to the boil, and cook until tender. If you poke a butter knife into one it should fall off of the knife when you lift it out of the water!

While your potatoes are cooking, slice your red and spring onion, gherkins and the herb you chose. I actually didn’t have any gherkins so I pickled some cucumber, I’ll be adding a “quick pickling” recipe to the Yum Lily in the coming weeks.

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In a small bowl thoroughly mix the olive oil, white wine vinegar and wholegrain mustard – this will be the dressing. Season to taste with salt and pepper.

Once your potatoes are cooked, drain the water away but leave them in the saucepan on a cool, heatproof surface. Add the dressing you just made, along with the spring and red onions, gherkins and herbs. Mix well to ensure all of the potatoes are coated.

Leave your salad to marinate for 15 minutes, this will allow the potatoes to absorb all of the flavours.

Remove the skin from the mackerel and scrape away the really soft brown flesh on the underneath, then break the mackerel into bite sized chunks and add to your potato salad. I use my hands for this so that I can check for any bones.

Add the spinach and mix all of the ingredients together. Serve with the sides of your choice, and save some for your lunch at work the next day – it’s great cold too!

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I hope you enjoyed this recipe.  I’d love to see your pictures if you decide to use this it, you can tag me in them on twitter or on Instagram @_YumLily !

Lily x

 

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