Mackerel and potato salad
This autumnal mackerel and potato salad is perfect for a laid-back lunch. You can use leftover boiled potatoes, or cook some a couple of hours before serving. I used Anya potatoes, but similar sized new potatoes would work with this recipe too. As to the beetroots, I used baby beetroots marinated in red wine vinegar and juniper – but anything similar would do. If you don’t have fresh horseradish, you can use a spoonful of horseradish cream or sauce.
Ingredients
Method
- Cut the boiled and cooled potatoes into small chunks. Put them in a mixing bowl.
- Remove the skin of the smoked mackerel, then tear the flesh into small pieces. Add these to the potatoes.
- Chop the salad onion, beetroot and gherkin. Add these to the salad.
- Add the oil, vinegar and season to taste. Toss gently.
- Finally, add some grated horseradish, if liked.