Grilled Mackerel Fillet Salad with Pickled Cucumber and Horseradish Cream
Ingredients
- 4 fresh mackerel fillets
- 1 cucumber
- 3 tbsp white wine vinegar
- 100 ml crème fraîche
- 2 tbsp creamed horseradish
- 100 g watercress
- 400 g new potatoes
- 15 g fresh dill
Nutrition (per serving)
- Calories
- 439 kcal
- Protein
- 26.2 g
- Carbohydrate
- 19.1 g
- of which sugars
- 4.1 g
- Fat
- 28.3 g
- of which saturates
- 9.2 g
- Fibre
- 2.5 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil new potatoes for 15 minutes until tender. Drain, halve and allow to cool slightly.
- 2
Thinly slice cucumber and toss with white wine vinegar, a pinch of sugar and salt. Leave to quick-pickle for 10 minutes.
- 3
Stir horseradish into crème fraîche with half the dill. Season well.
- 4
Score the skin of each mackerel fillet and season. Grill skin-side up under a hot grill for 4–5 minutes until skin is crispy and fish is cooked through.
- 5
Arrange watercress and warm potatoes on a platter. Drain the pickled cucumber and scatter over.
- 6
Break mackerel into large flakes and lay on top. Spoon horseradish cream alongside and garnish with remaining dill.
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