Fresh Mackerel and New Potato Salad Recipe

Fresh Mackerel and New Potato Salad Recipe

Eating seasonally doesn’t mean limiting your diet to a few dull recipes, as this delicious dish attests. Mackerel and new potatoes are plentiful in the UK in spring; they work beautifully together in this light but satisfying salad. Serves 2. 

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Ingredients

For the fish and potatoes:

170g New Potatoes (or small potatoes), washed
2 Greendale Mackerel Fillets
Light Olive Oil
Sea Salt and freshly ground Black Pepper
2 small heads of lettuce (Cos, Hearts of Romaine or Little Gem are ideal)
A few stems of Flat-Leaf Parsley, leaves only, roughly chopped

For the dressing:

1 tsp Wholegrain Mustard
1 tbsp Cider Vinegar
3 tbsp Extra Virgin Olive Oil
The juice of half a Lemon
Sea Salt and freshly ground Black Pepper

Method

Place the potatoes in a saucepan, add a small pinch of salt and cover them with cold water. Over a medium-high heat, bring the pan up to the boil then reduce to a simmer and cook the potatoes for 5-8 minutes until tender. Drain the potatoes, then put them in the warm pan to rest and set aside.

Preheat your grill to high. Put the mackerel fillets in a grill pan, brush sparingly with the light olive oil and season with salt and pepper. Grill the fillets for 2-3 minutes on one side, then take them out from under the grill, carefully turn them over and put them back under the grill for about a minute, or until the mackerel is cooked throughout.

Pull the lettuce leaves from the stalks, discarding any that are wilted or discoloured, then wash them in cold water and shake dry. Tear the leaves into roughly bite-sized pieces. Put all the dressing ingredients into a jug or high-sided bowl and whisk them together, then add salt and pepper to your taste. Place the lettuce into a serving bowl and add the cooked potatoes, then pour over most of the dressing and toss everything gently together to give everything a light coating. Sit the grilled mackerel fillets on top of the salad, drizzle over the remaining dressing and scatter with the chopped parsley, then serve straight away.

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