Warm potato & rollmop salad
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 250g Charlotte potato(or another waxy variety), quartered
- 1 small red onionfinely chopped
- 6 small gherkinssliced
- 1 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- 3 tbsp virtually fat-free fromage frais
- 4 Rollmops
Nutrition: per serving
- kcal387
- fat15g
- saturates2g
- carbs38g
- sugars17g
- fibre2g
- protein27g
- salt3.16g
Method
step 1
Cook the potatoes in boiling salted water for about 10 mins until tender, then drain and leave to cool a little.
step 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.
