Warm potato & rollmop salad

Warm potato & rollmop salad

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(1 ratings)

Prep: 10 mins Cook: 10 mins


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: per serving

  • kcal387
  • fat15g
  • saturates2g
  • carbs38g
  • sugars17g
  • fibre2g
  • protein27g
  • salt3.16g
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  • 250g Charlotte potato (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


  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.

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Comments, questions and tips

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4th Jun, 2008
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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