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Smoked mackerel with orange, watercress & potato salad

Smoked mackerel with orange, watercress & potato salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This zesty springtime dish is perfect for lunch or a light supper

Nutrition: per serving
NutrientUnit
kcal738
fat56g
saturates12g
carbs31g
sugars10g
fibre4g
protein29g
salt2.67g
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Ingredients

  • 1 tbsp sherry or red wine vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp extra-virgin olive oil
  • 2 medium potato , such as Maris Piper or Desirée, cut into cubes
  • ½ small red onion , thinly sliced
  • 1 large orange
  • 100g bag watercress
  • 2 peppered smoked mackerel fillets, skin removed

Method

  • STEP 1

    Whisk together the sherry or wine vinegar, mustard and oil with some seasoning. Boil the potatoes in salted water until easily pierced with a knife, about 10 mins. Toss in a bowl with threequarters of the dressing and onion slices, then leave to cool a little.

  • STEP 2

    Cut the peel and pith from the orange, then cut into thick slices. Toss the watercress into the salad, then divide between 2 plates and top with the oranges, fish and the remaining dressing.

RECIPE TIPS
ADAPT IT - WATERCRESS, POTATO & MACKEREL SOUP

In a pan, gently fry the onion in a little oil, then tip in the potatoes (you need to peel them for this). Cover with vegetable stock. Cook for 15 mins until softened, then crush with a potato masher and stir in the watercress. Heat through and top with large flakes of mackerel.

Recipe from Good Food magazine, May 2009

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Overall rating

A star rating of 3.9 out of 5.6 ratings
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