Mackerel & potato salad with lemon caraway dressing

Mackerel & potato salad with lemon caraway dressing

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

Pack your lunchbox with omega-3 rich smoked fish, new potatoes, beetroot and a light citrus dressing

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
558
protein
23g
carbs
20g
fat
43g
saturates
8g
fibre
4g
sugar
8g
salt
2.1g

Ingredients

  • 175g small new potatoes
  • 200g smoked mackerel fillets, skin removed
  • 4 spring onions, finely sliced
  • 140g small cooked beetroot, sliced into wedges
  • small bunch dill, finely chopped
  • 2 tbsp olive oil
  • juice 1 lemon, zest of half
  • ¼ tsp caraway seeds

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Method

  1. 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.
  2. Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.
  3. 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.

Recipe from Good Food magazine, June 2012

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Comments

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AliGrace's picture
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Made this with roasted beetroot -- lovely combination of flavours, but I think pickled beetroot would drown out the lemon and really not work. I left out the dill, and the lemon and caraway was enough flavour on its own, with a pinch of salt. Bear in mind that it will look nothing like the picture if you pack it into a container to chill, and the beetroot will turn the salad (and the container) a fetching puce pink.

ingridbraad's picture
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The combination of ingredients was new to me, but it tasted great.

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