Mackerel & Potato Dressed Salad is an excellent gluten free recipe that is filling, tasty and looks amazing. The fresh smoked mackerel mixed with the boiled new potatoes creates a lovely contrast. Add the crunch of the spring onions and freshness of the beetroot makes this salad a personal favourite. This salad can be made in advance and stored in a airtight box and kept for later. This superb Salad will last for a few days. This salad is finished off with a lovely delicate lemon dressing whilst the dill adds colour and a fennel, celery and anise flavour. This is superb as a main dish and as a side dish.
Mackerel & Potato Dressed Salad
A simple gluten free recipe that suits all palettes. This is a perfect lunch at work salad.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 2 people
Calories: 375kcal
Ingredients
- 175 g new potato small better
- 220 g smoked mackerel fillets skin removed
- 4 large spring onion finely sliced
- 150 g cooked beetroot sliced
- 1 bunch dill small, finely chopped
- 2 tbsp olive oil
- 1/2 large lemon juice and zest
- salt to taste
- ground black pepper to taste
Instructions
- Place the potatoes in a small saucepan of boiling water and simmer for 15 mins or until fork-tender.175 g new potato
- Cool and cut into thick slices.
- Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.220 g smoked mackerel fillets, 4 large spring onion, 150 g cooked beetroot, 1 bunch dill
- In a separate bowl, whisk together the olive oil, lemon juice and some seasoning.2 tbsp olive oil, 1/2 large lemon, salt, ground black pepper
- Pour over the salad and toss everything well to coat.
- Scatter the lemon zest over the salad.
- Enjoy
Nutrition
Calories: 375kcal | Carbohydrates: 8g | Protein: 30g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 66mg | Sodium: 445mg | Potassium: 706mg | Fiber: 1g | Sugar: 1g
1 comment
Had a clear out of the fridge and made this dish. Really tasty thank uou.