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

Nutrition per serving

  • kcal 738
  • fat 56g
  • saturates 12g
  • carbs 31g
  • sugars 10g
  • fibre 4g
  • protein 29g
  • salt 2.67g

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.
MPU 2

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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