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Ingredients
- Charlotte potatoes 300g, halved lengthways
- half-fat soured cream 2–3 tbsp
- horseradish cream 1 tbsp
- wholegrain mustard 1 tsp
- baby watercress a good handful
- cooked beetroot 3 small, cut into chunks
- smoked mackerel fillets 2, skinned
- chives 2 tbsp, chopped
Method
-
Step 1
Cook the potatoes in boiling salted water until tender. Drain well and leave to cool slightly.
-
Step 2
Mix the soured cream, horseradish and mustard, then season and toss half with the potatoes. Pile onto 2 plates with some watercress and top with the beetroot. Add chunks of the fish (discard any bones), then drizzle over the rest of the dressing and finish with chives.
Nutritional Information
- Kcals 443
- Carbs 32.5g
- Protein 19.5g
- Fat 26.4g
- Salt 2g
- Fibre 4.4g