Warm new potato & smoked mackerel salad

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Recipe by Good Food

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1. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
2. 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).
3. 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).

Per serving

646 kcalories, protein 25g, carbohydrate 31g, fat 48 g, saturated fat 17g, fibre 2g, salt 2.19 g

'This is perfect summer food. We ate ours in the garden along with French bread and a glass of sauvignon. Next time I would serve it with some lemon wedges.'

Latest comments and suggestions

• Marcus

  07 January 2008

  Marcus rated and commented on this recipe

  

  Love this one I use spinach instead of watercress and serve with crusty bread

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• n0ne

  28 July 2008

  n0ne rated and commented on this recipe

  

  Super easy to make, for 1, 2 or 10 people!

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• Sobo

  14 November 2008

  Sobo rated and commented on this recipe

  

  My daughters liked this too but did find it a little on the sour side. I think next time I might not use the lemon? Or perhaps mix the creme fraiche with a little wholegrain mustard?

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• roger

  07 March 2009

  roger rated and commented on this recipe

  

  very nice .....

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• Lynsey

  05 April 2009

  Lynsey rated and commented on this recipe

  

  Great for a packed lunch if you leave the dressing off until you serve.

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• spela

  14 April 2009

  spela rated this recipe

  

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• LaGirafa

  12 May 2009

  LaGirafa rated and commented on this recipe

  

  I made this for supper last night. I used this season's Jersey Royal potatoes and doubled the quantity of ingredients as making for four. I found when I got home that I had less potatoes than I thought, so I bulked it out with a tin of butter beans. I added lemon zest along with the juice. Absolutely delicious and healthy to boot - even got my husband eating watercress (he ususaly leaves it on the side of his plate). Everyone said they would be very happy to have it again. I can see this becoming a favourite for family meals and buffet gatherings. Scrumptious and healthy too!!!

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• Amelie

  09 June 2009

  Amelie rated and commented on this recipe

  

  Delicious! But I do love smoked mackerel...

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• Michelle Goody

  28 June 2009

  Michelle Goody commented on this recipe

  Just delicious, I added baby spinich like Marcus and lemon zest like LaGirafa and it worked an absolute treat! Would be great in smaller portions as a starter too! 10/10

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• MichelleW

  12 September 2009

  MichelleW rated and commented on this recipe

  

  Yummy, tasty, quick and easy!

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Ingredients

• 350g new potatoes
• half a 200g tub crème fraîche
• 1 tsp horseradish cream
• juice of 1 lemon
• 2 smoked mackerel fillets (about 200g/8oz total weight), skinned and flaked
• 85g bag watercress

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Difficulty and servings

Serves 2

Preparation and cooking times

Cook 30 mins

Ingredients

• 350g new potatoes
• half a 200g tub crème fraîche
• 1 tsp horseradish cream
• juice of 1 lemon
• 2 smoked mackerel fillets (about 200g/8oz total weight), skinned and flaked
• 85g bag watercress

Per serving

646 kcalories, protein 25g, carbohydrate 31g, fat 48 g, saturated fat 17g, fibre 2g, salt 2.19 g

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