Peppered Herring, New Potato and Watercress Salad
(adapted from Good Food Magazine May 2011)
750g baby new potatoes, larger ones halved
5 tbsp light mayonnaise
small bunch chives, snipped
270g pack peppered herring fillets
Bring a pan of water to the boil and cook the potatoes until tender, about 15 mins. Drain and allow to cool for 10 mins.
Make the dressing by mixing the mayo with most of the chives.
Divide half the watercress between 6 plates, chop the rest roughly and mix with half of the mackerel, the potatoes and mayo. Toss so that everything is covered in the dressing.
Pile the mackerel-potato mix on top of the watercress, then top with the rest of the mackerel and chives