Name: Roast radish, new potato & peppered mackerel salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 2 x 200g bags radishes; 500g baby new potatoes halved (or quartered if large); 5 tbsp olive oil; 3 tbsp Greek-style yogurt; juice 0.5 lemon; 1 small garlic clove crushed; ½ small pack dill most finely chopped, a few fronds reserved to garnish; 2 bags lamb's lettuces (about 140g); 300g pack smoked peppered mackerel fillets, skin removed, broken up into large flakes

Home
Recipes
Roast radish, new potato & peppered mackerel salad

Roast radish, new potato & peppered mackerel salad

Jemma Morphet

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

plus cooling

A star rating of 4.5 out of 5.10 ratingsRate

loading...

This quick and easy lunch or supper features omega-3 rich fish and a creamy yogurt and lemon dressing

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy sourdough bread

A star rating of 3.8 out of 5.46 ratings

Beetroot slaw

A star rating of 5 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

2 x 200g bags radishes
500g baby new potatoes

halved (or quartered if large)
5 tbsp olive oil
3 tbsp Greek-style yogurt
juice 0.5 lemon
1 small garlic clove

crushed
½ small pack dill

most finely chopped, a few fronds reserved to garnish
2 bags lamb's lettuces

(about 140g)
300g pack smoked peppered mackerel

fillets, skin removed, broken up into large flakes

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal548
fat41g
saturates9g
carbs23g
sugars5g
fibre3g
protein19g
salt1.6g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.
step 2

Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.
step 3

Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.

Recipe from Good Food magazine, May 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now