Smoked mackerel, beet and potato salad with soured cream dressing

Name: Smoked mackerel, beet and potato salad with soured cream dressing
Total time: 15 min
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

15 minutes
serves 2
Easy

The best meal for smoked mackerel. This healthy recipe is packed with good-for-you oily fish, beetroot and watercress for an easy, quick midweek supper for two.

December 19, 2014 at 2:32 pm

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.