Creamy Smoked Mackerel Potato Salad
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
For the Salad:
For the Dressing:
  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.