- 175g small new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 200g smoked mackerel fillets, skin removed
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- 4 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 140g small cooked beetroot, sliced into wedges
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- small bunch dill, finely chopped
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 1 lemon, zest of half
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ¼ tsp caraway seeds
Place the potatoes in a small saucepan of boiling water and simmer for 15 mins or until fork-tender. Cool and cut into thick slices.
Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.
In a separate bowl, whisk together the olive oil, lemon juice, caraway seeds and some seasoning. Pour over the salad and toss everything well to coat. Scatter over the lemon zest. Pack into plastic containers and chill, or eat straight away.