WARM NEW POTATO & SMOKED MACKEREL SALAD
Make an easy, nutritious potato and smoked mackerel salad in 25 minutes
Provided by Good Food team
Categories Buffet, Lunch, Main course, Snack, Starter
Time 30m
Number Of Ingredients 6
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).
Nutrition Facts : Calories 646 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.19 milligram of sodium
POTATO AND SMOKED MACKEREL SALAD WITH CREAMY MAYONNAISE
Steps:
- Place potatoes in a medium pan, cover with water and season generously with salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Drain. When cool enough, slice into 1/4-inch rounds.
- In a large bowl, combine potatoes, red onion and celery. By hand, shred mackerel into pieces no larger than a raspberry; there should be about 1 cup. Add to salad.
- Prepare mayonnaise: In a small bowl, whisk together the egg yolk, mustard, vinegar and large pinches of salt and grains of paradise. Beginning a drop at a time, whisk in oil. As it emulsifies, add oil a little faster, in a slow, steady stream. When mixture is thick, whisk in heavy cream.
- Fold 1/3 cup mayonnaise into potato mixture. There should be just enough mayonnaise to coat ingredients; add more if necessary. Cover, and refrigerate for at least an hour. Adjust seasonings before serving, adding more salt or vinegar as needed.
Nutrition Facts : @context http, Calories 703, UnsaturatedFat 47 grams, Carbohydrate 26 grams, Fat 63 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 611 milligrams, Sugar 2 grams, TransFat 0 grams
SMOKED MACKEREL WITH ORANGE, WATERCRESS & POTATO SALAD
This zesty springtime dish is perfect for lunch or a light supper
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Whisk together the sherry or wine vinegar, mustard and oil with some seasoning. Boil the potatoes in salted water until easily pierced with a knife, about 10 mins. Toss in a bowl with threequarters of the dressing and onion slices, then leave to cool a little.
- Cut the peel and pith from the orange, then cut into thick slices. Toss the watercress into the salad, then divide between 2 plates and top with the oranges, fish and the remaining dressing.
Nutrition Facts : Calories 738 calories, Fat 56 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.67 milligram of sodium
SMOKED MACKEREL & HARISSA POTATO SALAD
Spice up leftover cooked potatoes with flaked fish, creamy harissa dressing and peppery rocket leaves for a tasty no-cook dish
Provided by Katy Greenwood
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Mix the crème fraîche, harissa and lemon juice, then season to taste. In a large bowl, toss together the potatoes, tomatoes and onion, then stir in the dressing to coat. Scatter with the flaked mackerel and rocket. Stir together before serving.
Nutrition Facts : Calories 546 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium
SMOKED MACKEREL & POTATO BAKE
This warming, thrifty family supper takes just ten minutes to prepare. Try it with hot-smoked trout too
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes and onion in boiling, salted water for 6-7 mins until almost tender. Drain well. Grease a 20 x 20cm baking dish with a little of the butter, then arrange the potatoes in it.
- Break the fish into chunky pieces, discarding any skin and bones. Tuck the pieces in and around the potatoes, then scatter over the dill. Whisk the cream, stock and horseradish together and season. Pour over the potatoes. Dot the remaining butter over the top, then bake for 20-25 mins until golden. Serve with a green salad, if you like.
Nutrition Facts : Calories 559 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.47 milligram of sodium
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