Mackerel & Potato Dressed Salad

A simple gluten free recipe that suits all palettes. This is a perfect lunch at work salad.

Prep Time 10

Cook Time 20

Total Time 30

Servings people

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