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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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

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)

Method
 

  1. Cut the boiled and cooled potatoes into small chunks. Put them in a mixing bowl.
  2. Remove the skin of the smoked mackerel, then tear the flesh into small pieces. Add these to the potatoes.
  3. Chop the salad onion, beetroot and gherkin. Add these to the salad.
  4. Add the oil, vinegar and season to taste. Toss gently.
  5. Finally, add some grated horseradish, if liked.