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Smoked mackerel with orange, watercress & potato salad

This zesty springtime dish is perfect for lunch or a light supper

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 738
  • Carbohydrates 31
  • Saturated Fat 12
  • Sugar 10
  • Protein 29
  • Fat 56
  • Fibre 4
  • Salt 2.67

Nutrition per serving

  • Calories 738
  • Carbohydrates 31
  • Saturated Fat 12
  • Sugar 10
  • Protein 29
  • Fat 56
  • Fibre 4
  • Salt 2.67

Ingredients

  • 1 tbsp sherry or red wine vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp extra-virgin olive oil
  • 2 medium potato, such as Maris Piper or Desirée, cut into cubes
  • ½ small red onion, thinly sliced
  • 1 large orange
  • 100g bag watercress
  • 2 peppered smoked mackerel fillets, skin removed

Tip

Adapt it - Watercress, potato & mackerel soup
In a pan, gently fry the onion in a little oil, then tip in the potatoes (you need to peel them for this). Cover with vegetable stock. Cook for 15 mins until softened, then crush with a potato masher and stir in the watercress. Heat through and top with large flakes of mackerel.

Method

  1. Whisk together the Sherry or wine vinegar, mustard and oil with some seasoning. Boil the potatoes in salted water until easily pierced with a knife, about 10 mins. Toss in a bowl with threequarters of the dressing and onion slices, then leave to cool a little.

  2. Cut the peel and pith from the orange, then cut into thick slices. Toss the watercress into the salad, then divide between 2 plates and top with the oranges, fish and the remaining dressing.

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