Smoked mackerel with warm potato salad

Fairlady
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (10)

800.00 g baby potatoes
85.00 ml olive oil
30.00 ml lemon juice
5.00 ml Dijon mustard
0.00 sea salt and freshly ground black pepper
45.00 ml fresh basil — finely chopped
45.00 ml fresh mint — finely chopped
30.00 ml fresh dill — finely chopped
1.00 red onion — small, finely chopped
2.00 mackerel — fillet, smoked and peppered
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Method:

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.



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