Meals and Courses

Kipper Salad with Creamy Mustard Dressing

cook 20 mins
  • 375 g (12 oz) salad potatoes, halved
  • 2 skinless kippers fillets, about 225 g (7 1/2 oz) each
  • oil, for brushing
  • 100 g (4 oz) watercress
  • salt and pepper
  • 5 tablespoons soured cream
  • 1 teaspoon wholegrain mustard
  • pinch of caster sugar
  • 1 tablespoon finely chopped red onion
  • Cook the potatoes in a saucepan of lightly salted boiling water for 12–15 minutes until just tender. Drain and cool under cold running water, then drain again.
  • Meanwhile, lightly brush the kipper fillets with oil and place under a preheated hot grill for 7–10 minutes until cooked through. Remove from the grill and flake the flesh, discarding any skin and bones.
  • Mix together the soured cream, mustard and sugar, then season with salt and pepper.
  • Arrange the potatoes, watercress and fish on serving plates. Scatter over the onion and spoon over the dressing to serve.
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