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Mackerel & potato salad with lemon caraway dressing

Mackerel & potato salad with lemon caraway dressing

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A star rating of 4.8 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal558
fat43g
saturates8g
carbs20g
sugars8g
fibre4g
protein23g
salt2.1g
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Ingredients

  • 175g small new potato
  • 200g smoked mackerel fillets, skin removed
  • 4 spring onions , finely sliced
  • 140g small cooked beetroot , sliced into wedges
  • small bunch dill , finely chopped
  • 2 tbsp olive oil
  • juice 1 lemon , zest of half
  • ¼ tsp caraway seeds

Method

  • STEP 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.

  • STEP 2

    Flake the mackerel into a bowl and add the cooled potatoes, spring onions, beetroot and dill.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

A star rating of 4.8 out of 5.6 ratings
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