Meals and Courses

Flaked Mackerel Salad with Lemon Dressing

cook 10 mins
  • 2 tablespoons olive oil
  • 300 g (10 oz) cooked new potatoes, roughly sliced
  • 2 x 125 g (4 oz) cans mackerel in oil or brine, drained and flaked
  • 150 g (5 oz) rocket salad or 4 little gem lettuces, cut into wedges, to serve
  • 4 tablespoons lemon juice
  • 2 tablespoons horseradish sauce (optional)
  • 150 ml (1/4 pint) soured cream or crème fraîche
  • salt and pepper
  • Heat the oil in a large frying pan and fry the potatoes for 7–8 minutes, turning occasionally, until crisp and golden.
  • Meanwhile, combine the dressing ingredients and season to taste.
  • Divide the salad between 4 plates and flake over the mackerel in large chunks. Scatter over the golden potatoes and drizzle with the creamy lemon dressing to serve.
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