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
SMOKED-MACKEREL POTATO SALAD
Provided by W. Hodding Carter
Categories Salad Fish Onion Potato Side Quick & Easy Summer Dill Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (light main course) or 6 (side dish) servings
Number Of Ingredients 8
Steps:
- Cut potatoes into 1 1/2-inch pieces and cover with cold water in a large pot. Add 1 1/2 teaspoons salt and simmer over medium heat, partially covered, until just tender, 12 to 15 minutes.
- While potatoes cook, whisk together vinegar, mustard, sugar, and 1/4 teaspoon salt in a large bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
- Drain potatoes well and, while still hot, stir into dressing to coat, then stir in mackerel, scallions, and dill. Serve warm or at room temperature.
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
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
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POTATO SALAD WITH SMOKED MACKEREL | MOORLANDS EATER
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5/5 (2)Category Salad, FishCuisine EuropeanTotal Time 1 hr 15 mins
- Cook the potatoesPeel or scrub the potatoes, cutting any large ones in half.Put in a saucepan with enough cold water to cover plus 2 tsp of salt.Bring to the boil then turn down to a simmer.Cook until the potatoes are just tender (15-20 min) then drain in a colander and set aside.
- Boil the eggs (do this while the potatoes are cooking)Put the eggs in a small saucepan and cover with cold water.Bring to a boil then turn down to a simmer.Cook the eggs for 8 minutes then drain and quickly cool under running water.Cover with cold water until completely cold, then shell and cut into quarters or eighths.
- Make the dressingIn a bowl or jug, stir together the mayonnaise, yogurt and horseradish sauce.Stir in the chopped gherkins and garlic plus some black pepper.
- Mix the saladCut the cooked potatoes into bite-sized pieces and put in a serving bowl.Add the red onion to the bowl along with most of the herbs (same some for a garnish if liked).Pour over the dressing and mix everything together well.Add the chopped eggs and flaked mackerel to the bowl and carefully fold them through the potatoes, trying not to break them up too much.Taste and add some salt if needed and/or more black pepper.Chill for at least 30 minutes before serving with any reserved herbs scattered over the top.
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