World Cuisine

Mackerel with Beetroot and Potato Salad

cook 30 mins
  • 200 g (7 oz) baby new potatoes
  • 2 tablespoons olive oil
  • 4 spring onions, sliced
  • 4 small, ready-cooked beetroot, thickly sliced
  • 4 mackerel fillets
  • grated rind and juice of 1 lemon
  • 1/2 teaspoon freshly ground black pepper
  • 60 g (2 1/4 oz) watercress
  • 2 tablespoons capers, roughly chopped
  • 150 g (5 oz) natural yogurt
  • 4 lemon wedges, to serve
  • Cook the new potatoes in a saucepan of boiling water, until tender.
  • Drain and toss the potatoes with the olive oil, spring onions and beetroot in a large bowl.
  • Place the mackerel fillets, skin side down, on a baking sheet and squeeze over the lemon juice and season with the pepper. Cook under a preheated hot grill for 3–4 minutes on each side, until cooked through.
  • Meanwhile, toss the watercress into the potato salad, and stir the capers and lemon rind into the yogurt in a small jug.
  • Divide the salad between 4 plates and top each with 1 grilled mackerel fillet and a spoonful of yogurt dressing. Serve with lemon wedges.
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