Warm New Potato Smoked Mackerel Salad Recipes

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WARM NEW POTATO & SMOKED MACKEREL SALAD



Warm new potato & smoked mackerel salad image

Make an easy, nutritious potato and smoked mackerel salad in 25 minutes

Provided by Good Food team

Categories     Buffet, Lunch, Main course, Snack, Starter

Time 30m

Number Of Ingredients 6

350g new potato
100g crème fraîche
1 tsp horseradish cream
juice of 1 lemon
2 smoked mackerel fillets (about 200g/8oz total weight), skinned and flaked
85g bag watercress

Steps:

  • Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
  • While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there's no need for salt because of the saltiness of the smoked mackerel).
  • Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it's best while still warm).

Nutrition Facts : Calories 646 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.19 milligram of sodium

SMOKED-MACKEREL POTATO SALAD



Smoked-Mackerel Potato Salad image

Provided by W. Hodding Carter

Categories     Salad     Fish     Onion     Potato     Side     Quick & Easy     Summer     Dill     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (light main course) or 6 (side dish) servings

Number Of Ingredients 8

2 pound Yukon Gold potatoes
3 tablespoons cider vinegar
3 tablespoons grainy mustard
2 1/2 teaspoons sugar
1/3 cup olive oil
1/2 pound smoked mackerel, skin discarded and fish flaked into 1/2-inch-wide pieces
4 scallions, chopped (1 cup)
1/3 cup chopped dill

Steps:

  • Cut potatoes into 1 1/2-inch pieces and cover with cold water in a large pot. Add 1 1/2 teaspoons salt and simmer over medium heat, partially covered, until just tender, 12 to 15 minutes.
  • While potatoes cook, whisk together vinegar, mustard, sugar, and 1/4 teaspoon salt in a large bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
  • Drain potatoes well and, while still hot, stir into dressing to coat, then stir in mackerel, scallions, and dill. Serve warm or at room temperature.

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