-
-
Add this recipe to your binder
This recipe is in your binder
-
New potato and mackerel salad with lemon soured cream recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
53 ratings
Golden Suffolk new potatoes are ideal for using in this rich, tangy potato salad. Soured cream amped with gherkins, lemon juice and dill pair perfectly with the mellow spuds and the punchy mackerel for a lunch that will satisfy with every bite. See method
Ingredients
- 300g Suffolk new potatoes, scrubbed, larger ones halved
- 80ml soured cream
- 4 gherkins, finely chopped, plus 1 tbsp pickling liquid from the jar
- 1 lemon, ½ zested and juiced, rest cut into wedges to serve
- 10g fresh dill, finely chopped
- 80g radishes, finely sliced
- ¼ cucumber, finely sliced
- 1 tbsp extra-virgin olive oil
- 125g tin mackerel in extra-virgin olive oil
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
-
Energy
1680kj
407kcal
20%
-
Fat
27g
39%
-
Saturates
9g
43%
-
Sugars
5g
6%
-
Salt
0.9g
15%
of the reference intake
Carbohydrate 25g
Protein 14g
Fibre 4.4g
Method
-
Boil the potatoes for 15 mins or until tender. Drain and set aside in the colander for 2 mins.
-
Meanwhile, mix the soured cream with the gherkins, lemon zest and juice, and half the dill, then season with black pepper. Add the warm potatoes, toss to coat then set aside.
-
Put the gherkin pickling liquid in a bowl and add the radishes, cucumber, oil and remaining dill, then season.
-
Divide the potatoes between plates, top with the pickled salad and tear over the mackerel. Season generously with black pepper and serve with lemon wedges.
Cook's tip: Use any tinned fish you have to hand - tuna, salmon or even sardines will work just as well.
See more Mackerel recipes