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Warm potato & rollmop salad

Warm potato & rollmop salad

A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal387
fat15g
saturates2g
carbs38g
sugars17g
fibre2g
protein27g
salt3.16g
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Ingredients

  • 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

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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Overall rating

A star rating of 4.3 out of 5.4 ratings
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