Warm potato and smoked mackerel salad


Ingredients 13
Servings 4
Time

Ingredients

  • 20
    baby potatoes
  • 125
    ml
    chicken stock
  • 6
    baby leeks, thickly sliced
  • 400
    g
    smoked mackerel or angelfish
  • salt and milled pepper to taste
  • watercress, baby spinach leaves or rocket to serve
  • DRESSING
  • 190
    ml
    natural yoghurt
  • 30
    ml
    good-quality mayonnaise
  • 15
    ml
    chopped chives
  • 10
    ml
    white wine vinegar
  • 5
    ml
    mustard powder
  • milled pepper
 

Method

 
DRESSING: Mix ingredients together, seasoning to taste with pepper. Set aside. Boil potatoes in lightly salted water until tender, drain and keep warm. Meanwhile, bring chicken stock (use 1/2 cube) to boil and add leeks. Sauté until just soft. Break fish into bite-sized chunks. Mix warm leeks and halved or quartered potatoes with dressing. Toss well and season to taste. Top with smoked fish and garnish with watercress, baby spinach leaves or rocket.
 

Read more on: fish/seafood
 

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