Warm potato & rollmop salad

Warm potato & rollmop salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

A chunky, filling salad full of omega-3's. Rollmops or pilchards can be used, or for the less daring cook, tinned sardines are also good

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
387
protein
27g
carbs
38g
fat
15g
saturates
2g
fibre
2g
sugar
17g
salt
3.16g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, March 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
deborahfdavis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips