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Smoked Mackerel and Potato Salad 

I always find on really hot days I want something light for dinner I just can't handle heavy, hot food when the sun is still beating down outside. So if you ever feel the same or want something different for lunch give this one a try. 

 

The intense flavour of smoked mackerel goes so well with a potato salad. The addition of wholegrain mustard, whilst it sounds odd as most would see it as a condiment for meat, really ties the two together into a single dish that can be eaten warm or cold.

Ingredients

Serves 2

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  • 500g baby potatoes

  • 1 tbsp lemon juice

  • 1 tsp wholegrain mustard

  • 2 tbsp chopped chives

  • 1/2 a red onion

  • 4 tbsp mayonnaise

  • 200g pack of smoked mackerel

Method

Cut the baby potatoes into halves or depending on their size roughly 1 inch bits. Add these to a pan of salted boiling water, bring back to the boil, then turn down to a  simmer. Simmer for about 8 mins or until they are cooked through, which you will know if you pierce them with the end of a sharp knife and they slide back off.

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Once cooked drain and return to the pan, off the heat, for a minute or two. This will allow them to steam for a bit and dry in the pan. If you are making this for a cold salad for a picnic allow the potatoes to cool completely before the next steps.

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Dice your red onion into very small bits and add to the potatoes with your lemon juice, wholegrain mustard, chopped chives and mayonnaise and give it all a good mix around to coat the potatoes completely.

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Now take your smoked mackerel fillets and with a sharp knife cut down each side of the central line. This will allow you to flake the fish away from the line of bones that run down the middle. You obviously lose a very small amount of the mackerel but I prefer that to picking bones out of my teeth.

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Add the flaked fish to the potato salad and give it a gentle turn over to mix it through without breaking the mackerel up too small.

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Plate up, go sit in the sun and enjoy

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