Cornish Early New Potato and Mackerel Salad
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Ingredients
- 400 g new potatoes
- 3 mackerel fillets
- 50 g watercress
- 5 g fresh dill, chopped
- 80 g soured cream
- 1 lemon
Nutrition (per serving)
- Calories
- 260 kcal
- Protein
- 14.8 g
- Carbohydrate
- 16.7 g
- of which sugars
- 2.7 g
- Fat
- 14.5 g
- of which saturates
- 4.6 g
- Fibre
- 2.9 g
- Salt
- 0.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain and leave to cool slightly before halving.
- 2
Grill the mackerel fillets for 3-4 minutes on each side until just cooked through, then flake into large pieces.
- 3
Mix the soured cream with most of the chopped dill and a squeeze of lemon juice.
- 4
Toss the warm potatoes and watercress with the dressing.
- 5
Top with the flaked mackerel, scatter with the remaining dill and serve.
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