Mackerel and potato salad
18 Oct 2024
Prep Time
10 minutes
Total Time
10 minutes
Background
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
- 2 cup chopped cooked and cooled potatoes
- 1 smoked mackerel fillet
- 4 purple salad onions
- 3 beetroots (marinated in spiced vinegar)
- 1 gherkin
- 2 Tbsp olive oil
- 1 Tbsp apple cider or balsamic vinegar
- Fresh horseradish, grated (optional)
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Leftovers - Lunch - Main - Quick & Easy
- Cuisines: - British
- Occasions: - Parties - Picnic
- Ingredients: - Oily Fish
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy
- Skill Levels: - Easy
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