Mackerel & potato salad with lemon caraway dressing

Mackerel & potato salad with lemon caraway dressing

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(3 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
Pack your lunchbox with omega-3 rich smoked fish, new potatoes, beetroot and a light citrus dressing

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal558
  • fat43g
  • saturates8g
  • carbs20g
  • sugars8g
  • fibre4g
  • protein23g
  • salt2.1g
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  • 175g small new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    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
    olive oil

    Olive oil

    ol-iv oyl

    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


  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.

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Comments (2)

AliGrace's picture

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

The combination of ingredients was new to me, but it tasted great.

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