Saturday, 4 April 2015

Mackerel and Potato Salad with Lemon Fennel Dressing

This was a lovely fresh tasting salad.

Mackerel and Potato Salad with Lemon Fennel Dressing 
(adapted from Good Food Magazine June 2012)
(Serves 2)

175g small new potatoes
200g smoked mackerel fillets, skin removed
4 spring onions, finely sliced
140g small cooked beetroot, sliced into wedges
small bunch dill, finely chopped
2 tbsp olive oil
juice 1 lemon, zest of half

1/2 tsp fennel seeds

Place the potatoes in a small saucepan of boiling water and simmer for 15 mins or until fork-tender. Cool and cut into thick slices.

Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.

In a separate bowl, whisk together the olive oil, lemon juice, caraway seeds and some seasoning. Pour over the salad and toss everything well to coat. Scatter over the lemon zest. Pack into plastic containers and chill, or eat straight away.

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