Recipes
Scandi-style new potato and mackerel salad
Factor in horseradish, soured cream, watercress and pickled red onion and you have a seriously good, colour-popping plate.
Factor in horseradish, soured cream, watercress and pickled red onion and you have a seriously good, colour-popping plate.
Cook: 30 Mins
Serves: 4
Price: £1.54 per serving
Nutritional Information
Each 404g serving contains
Energy
6896kj
408kcal
6896kj
408kcal
20%
Fat
19.4g
19.4g
Med
28%
28%
Saturates
3.6g
3.6g
Low
18%
18%
Sugars
6.9g
6.9g
Low
8%
8%
Salt
1.74g
1.74g
Med
29%
29%
of your reference intake.
Typical energy values per 100g:
1707kj/408kcal
Typical energy values per 100g:
1707kj/408kcal
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.