Meals and Courses

Smoked Mackerel and New Potato Salad

cook 20 mins
  • 750 g (1 1/2 lb) new potatoes, halved if large
  • 200 g (7 oz) crème fraîche
  • 2 teaspoons creamed horseradish
  • juice of 1 lemon
  • 2 tablespoons pumpkin seeds
  • 4 smoked mackerel fillets, about 100 g (3 1/2 oz) each, skinned and flaked
  • 175 g (6 oz) watercress
  • salt and pepper
  • Cook the potatoes in a saucepan of boiling water for 15–16 minutes until tender.
  • Meanwhile, mix together the crème fraîche, horseradish and lemon juice in a large serving bowl and season to taste.
  • Heat a nonstick frying pan over a medium-low heat and dry-fry the pumpkin seeds for 2–3 minutes, stirring frequently, until golden brown and toasted. Set aside.
  • Drain the potatoes, then refresh under cold running water and drain again. Mix with the crème fraîche mixture. Gently toss in the mackerel and watercress.
  • Serve sprinkled with the toasted pumpkin seeds.
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