Smoked mackerel with orange, watercress & potato salad
Serves 2
Easy
Prep:
Cook:
This zesty springtime dish is perfect for lunch or a light supper
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- 1 tbsp sherryor red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp extra-virgin olive oil
- 2 medium potatosuch as Maris Piper or Desirée, cut into cubes
- ½ small red onionthinly sliced
- 1 large orange
- 100g bag watercress
- 2 peppered smoked mackerelfillets, skin removed
Nutrition: per serving
- kcal738
- fat56g
- saturates12g
- carbs31g
- sugars10g
- fibre4g
- protein29g
- salt2.67g
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.
