Warm new potato & smoked mackerel salad

Warm new potato & smoked mackerel salad

Make an easy, nutritious potato and smoked mackerel salad in 25 minutes

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Cook time

Cook 30 mins

Method

  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

Recipe from Good Food magazine, July 2003.

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Taste team comment

'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

  • 07 January 2008

    Marcus rated and commented on this recipe

    5 stars

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

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  • 28 July 2008

    n0ne rated and commented on this recipe

    4 stars

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

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  • 14 November 2008

    Sobo rated and commented on this recipe

    4 stars

    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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  • 07 March 2009

    roger rated and commented on this recipe

    4 stars

    very nice .....

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  • 05 April 2009

    Lynsey rated and commented on this recipe

    4 stars

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

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  • 14 April 2009

    spela rated this recipe

    4 stars

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  • 12 May 2009

    LaGirafa rated and commented on this recipe

    5 stars

    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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  • 09 June 2009

    Amelie rated and commented on this recipe

    5 stars

    Delicious! But I do love smoked mackerel...

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  • 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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  • 12 September 2009

    MichelleW rated and commented on this recipe

    4 stars

    Yummy, tasty, quick and easy!

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Cook time

Cook 30 mins

Easily doubled

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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Per serving

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

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