Mackerel Potato Salad With Lemon Caraway Dressing Food

WARM NEW POTATO & SMOKED MACKEREL SALAD

Steps:

• Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
• While the potatoes are cooking, mix the crème fraîche in a large bowl with the horseradish cream and lemon juice. Season well with freshly ground black pepper (there's no need for salt because of the saltiness of the smoked mackerel).
• Drain the potatoes, halve and set aside to cool down for a few minutes. Tip into the crème fraîche mix and stir so it coats them and becomes quite runny. Now add the smoked mackerel and watercress and toss gently together. Pile on two plates and serve straight away (it's best while still warm).

MACKEREL & POTATO SALAD WITH LEMON CARAWAY DRESSING

Steps:

• Place the potatoes in a small saucepan of boiling water and simmer for 15 mins or until fork-tender. Cool and cut into thick slices.
• Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.
• In a separate bowl, whisk together the olive oil, lemon juice, caraway seeds and some seasoning. Pour over the salad and toss everything well to coat. Scatter over the lemon zest. Pack into plastic containers and chill, or eat straight away.