Warm potato & rollmop salad
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.3 out of 5.4 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
250g Charlotte potato
(or another waxy variety), quartered
-
1 small red onion
finely chopped
-
6 small gherkins
sliced
-
1 tbsp red wine vinegar
-
1 tsp wholegrain mustard
-
3 tbsp virtually fat-free fromage frais
-
4 Rollmops
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Nutrition: per serving
- kcal387
- fat15g
- saturates2g
- carbs38g
- sugars17g
- fibre2g
- protein27g
- salt3.16g
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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.
RECIPE TIPS
DON'T LIKE ROLLMOPS?
If you prefer, replace the rollmops with canned sardines or pilchards.
Recipe from Good Food magazine, March 2008
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A star rating of 4.3 out of 5.4 ratings
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