Smoked mackerel with warm potato salad

Recipe from: 8/1/2006 12:00:00 AM

Ingredients 10
Servings 4


  • 800
    baby potatoes
  • 85
    (1/3cup) olive oil
  • 30
    (2 tbsp) lemon juice
  • 5
    (1 tsp) Dijon mustard
  • sea salt flakes and freshly ground black pepper
  • 45
    (3 tbsp) finely chopped basil
  • 45
    (3 tbsp) finely chopped mint
  • 30
    (2 tbsp) finely chopped dill
  • 1
    small red onion, finely chopped
  • 2
    fillets peppered smokedmackerel (available from Pick 'n Pay and Woolworths)


Fill a medium-sized sauce-pan with water and bring to the boil. Add the potatoes. Bring back to the boil and simmer until tender. In a large bowl whisk together the olive oil,lemon juice, mustard, salt and pepper. Add the herbs and onion. When the potatoes are cooked, drain them and,as soon as they are cool enough to handle, halve them. While the potatoes are still warm, tumble them into the bowl. Using your hands, toss them until they are well coated with the dressing, herbs and onion. Divide the potato salad between four plates and flake pieces of mackerel on top of each one. Serve immediately.

Read more on: fish/seafood  |  shallow-fry  |  slow cook

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