250g Charlotte potatoes (or another waxy variety), quartered
1 small red onion, finely chopped
6 small gherkins, sliced
1 tbsp red wine vinegar
1 tsp wholegrain mustard
3 tbsp virtually fat-free fromage frais
Don't like rollmops?
If you prefer, replace the rollmops
with canned sardines or pilchards.
Cook the potatoes in boiling salted water for
about 10 mins until tender, then drain and
leave to cool a little.
Meanwhile, mix the
onion, gherkins, vinegar, mustard and
fromage frais together in a medium bowl.
Add the potatoes, mix well, divide between
two plates, then top with the fish. Great with
a green salad on the side.