Smoked mackerel, beet and potato salad with soured cream dressing
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 300g Charlotte potatoes, halved lengthways
- 2–3 tbsp half-fat soured cream
- 1 tbsp horseradish cream
- 1 tsp wholegrain mustard
- a good handful baby watercress
- 3 small cooked beetroot, cut into chunks
- 2 smoked mackerel fillets, skinned
- 2 tbsp chives, 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.
