Smoked mackerel with orange, watercress & potato salad
This zesty springtime dish is perfect for lunch or a light supper
- Prep: 20 mins
Cook: 10 mins
- Serves 2
- Easy
Ingredients
- 1 tbsp sherry or red wine vinegar
- 1 tsp Dijon mustard
- 3 tbsp extra-virgin olive oil
- 2 medium potato, such as Maris Piper or Desirée, cut into cubes
- ½ small red onion, thinly sliced
- 1 large orange
- 100g bag watercress
- 2 peppered smoked mackerel fillets, skin removed
Adapt it - Watercress, potato & mackerel soup
In a pan, gently fry
the onion in a little
oil, then tip in the
potatoes (you need
to peel them for
this). Cover with
vegetable stock.
Cook for 15 mins
until softened, then
crush with a potato
masher and stir
in the watercress.
Heat through and
top with large
flakes of mackerel.
Method
-
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.
-
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.
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