Warm potato & rollmop salad
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
- Prep: 10 mins
Cook: 10 mins
- Serves 2
- Easy
Ingredients
- 250g Charlotte potatoes (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
Don't like rollmops?
If you prefer, replace the rollmops
with canned sardines or pilchards.
Method
-
Cook the potatoes in boiling salted water for
about 10 mins until tender, then drain and
leave to cool a little.
-
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.
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