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Mackerel & potato salad with lemon caraway dressing

Pack your lunchbox with omega-3 rich smoked fish, new potatoes, beetroot and a light citrus dressing

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 558
  • Carbohydrates 20
  • Saturated Fat 8
  • Sugar 8
  • Protein 23
  • Fat 43
  • Fibre 4
  • Salt 2.1

Nutrition per serving

  • Calories 558
  • Carbohydrates 20
  • Saturated Fat 8
  • Sugar 8
  • Protein 23
  • Fat 43
  • Fibre 4
  • Salt 2.1

Ingredients

  • 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
  • ¼ tsp caraway seeds

Method

  1. 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.

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

  3. 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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