Recipes › Lunch

• Lunch
• 25 min
• Gluten-Free
• Halal
• Kosher
• Pescatarian

Smoked mackerel potato salad

Warm new potatoes with mackerel, beetroot and a yogurt-mustard dressing.

Calories

373

Protein

27 g

Carbs

34 g

Fat

15 g

Per serving. Makes 2 servings.

Ingredients

• 300 g New potatoes
• 200 g Mackerel fillet
• 150 g Beetroot, cooked
• 80 g Greek yogurt, 0% fat
• 1 tsp Dijon mustard
• 1 tbsp Lemon juice
• 50 g Mixed salad leaves
• 5 g Fresh dill

Contains: Fish, Milk, Mustard. Always check the labels of what you buy.

Method

1. Halve any large potatoes and boil for 15 minutes until tender. Drain and cool slightly.
2. Meanwhile, heat the grill and cook the mackerel skin side up for 6 minutes until the skin crisps. Flake into large pieces, discarding the skin and any bones.
3. Finely chop the dill and whisk it with the yogurt, mustard and lemon juice.
4. Cut the beetroot into wedges. Toss the warm potatoes with most of the dressing.
5. Arrange the leaves, potatoes and beetroot on plates, top with the mackerel and drizzle with the rest of the dressing.

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