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.