Warm potato and smoked mackerel salad

Name: Warm potato and smoked mackerel salad
Yield: 4 servings
Cuisine: Boil
Ingredients: 20.00 baby potatoes; 125.00 ml stock chicken; 6.00 leeks baby, sliced; 400.00 g mackerel or angelfish, smoked; salt and freshly ground black pepper to taste; watercress or baby spinach, to serve; 190.00 ml yoghurt natural; 30.00 ml mayonnaise; 15.00 ml fresh chives chopped; 10.00 ml vinegar white wine; 5.00 ml mustard powder; freshly ground black pepper

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (12)

20.00	baby potatoes
125.00 ml	stock — chicken
6.00	leeks — baby, sliced
400.00 g	mackerel — or angelfish, smoked
	salt and freshly ground black pepper — to taste
	watercress — or baby spinach, to serve

DRESSING

190.00 ml	yoghurt — natural
30.00 ml	mayonnaise
15.00 ml	fresh chives — chopped
10.00 ml	vinegar — white wine
5.00 ml	mustard — powder
	freshly ground black pepper

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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.