Creamy Smoked Mackerel & Potato Salad

I’m not the biggest fan of potato, especially new potatoes, but lately I’ve discovered if you roast them they become really tender and sweet. I can’t get enough of them. This summery salad makes the most of their flavour by pairing them with smoked mackerel, beetroot and watercress. It is then brought together with a lovely, creamy salad dressing. You will need a blender to make it as I replace actual cream for a combination of avocado and yogurt. This keeps it healthy and nutritious as you’re adding in an extra portion of fruit and vegetables to your meal. It requires minimal steps in cooking, so is simple to make, but you do need to allow time for the potatoes to roast. You can spend most of the cooking time still sat down, which is a bonus when you are tired from training.

Print Recipe

Creamy Smoked Mackerel Potato Salad

Keyword

Avocado, Beetroot, Mackerel, Potato, Watercress, Yogurt

Prep Time

5 minutes

Cook Time

45 minutes

Servings

people

Ingredients

For the Salad:

• 1 tsp rapeseed oil
• 350 g new potatoes
• 250 g cooked beetroot
• 1 bag watercress
• 250 g smoked mackerel

For the Dressing:

• 1 avocado
• 1 clove garlic
• 1 handful fresh chives
• 1/2 lemon
• 1 tsp dijon mustard
• 100 ml natural yogurt

Keyword Avocado, Beetroot, Mackerel, Potato, Watercress, Yogurt Prep Time 5 minutes Cook Time 45 minutes Servings people Ingredients For the Salad: 1 tsp rapeseed oil 350 g new potatoes 250 g cooked beetroot 1 bag watercress 250 g smoked mackerel For the Dressing: 1 avocado 1 clove garlic 1 handful fresh chives 1/2 lemon 1 tsp dijon mustard 100 ml natural yogurt

Instructions

1. Preheat the oven to 180 degrees celsius.
2. Cut the potatoes in half, quarters if they are larger.
3. Add them to a roasting tray and drizzle over the oil.
4. Toss to coat and season with a little salt and black pepper if you like.
5. Place in the oven and set a timer to roast for 30 minutes.
6. When the time is nearly up, cut the cooked beetroots in to small chunks.
7. Add them to the roasting tray, give them a quick mix and return to the oven for a further 10 minutes.
8. Now make the dressing by adding all ingredients to the blender and blitzing until smooth.
9. Remove any skin from the mackerel and check for bones. Flake and add to a large bowl.
10. Tip in the watercress and stir well.
11. Pour over the dressing.
12. Once the 10 minutes are up on the potatoes, remove from the oven and leave to cool for a couple of minutes.
13. Tip in to the salad bowl and stir well.
14. To serve, divide between 2 bowls and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.