Warm potato & rollmop salad

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Good Food

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Recipe by Good Food

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1. Cook the potatoes in boiling salted water for about 10 mins until tender, then drain and leave to cool a little.
2. Meanwhile, mix the onion, gherkins, vinegar, mustard and fromage frais together in a medium bowl. Add the potatoes, mix well, divide between two plates, then top with the fish. Great with a green salad on the side.

Don't like rollmops?

If you prefer, replace the rollmops with canned sardines or pilchards.

Per serving

387 kcalories, protein 27g, carbohydrate 38g, fat 15 g, saturated fat 2g, fibre 2g, salt 3.16 g

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• Dee Dee

  04 June 2008

  Dee Dee rated and commented on this recipe

  

  it was a lovely dish but there are a lot of strong flavours so be prepared to still be tasting it the next day!

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Ingredients

• 250g Charlotte potatoes (or another waxy variety), quartered
• 1 small red onion , finely chopped
• 6 small gherkins , sliced
• 1 tbsp red wine vinegar
• 1 tsp wholegrain mustard
• 3 tbsp virtually fat-free fromage frais
• 4 Rollmops

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Good source of Omega-3

Ingredients

• 250g Charlotte potatoes (or another waxy variety), quartered
• 1 small red onion , finely chopped
• 6 small gherkins , sliced
• 1 tbsp red wine vinegar
• 1 tsp wholegrain mustard
• 3 tbsp virtually fat-free fromage frais
• 4 Rollmops

Per serving

387 kcalories, protein 27g, carbohydrate 38g, fat 15 g, saturated fat 2g, fibre 2g, salt 3.16 g

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