Salads don’t need to be boring! This Warm Potato Salad with Smoked Mackerel fish dish is delicious. You can make this easy and nutritious salad in 15 minutes.
Warm Potato Salad with Smoked Mackerel
1 Large egg yolk
8 Cherry tomatoes, halved
4 Celery stalks, trimmed and finely chopped
1 Little gem lettuce, rinsed and roughly torn
25 g/1 oz Butter
450 g/1 lb Baby new potatoes
350 g/12 oz Smoked mackerel fillets
150 ml/1/4 pint Sunflower oil
150 ml/1/4 pint Creme fraiche
2 tablespoon Lemon juice
3 tablespoon Creamed horseradish
1/2 teaspoon Dry mustard powder
Salt and freshly ground black pepper
Place the mustard powder and egg yolk in a small bowl with salt and pepper and whisk until blended. Add the oil, drop by drop, into the egg mixture, whisking continuously. When the mayonnaise is thick, add the lemon juice, drop by drop, until a smooth, glossy consistency is formed. Reserve.
Cook the potatoes in boiling salted water until tender, then drain. Cool slightly, then cut into halves or quarters, depending on size. Return to the saucepan and toss in the butter.
Remove the skin from the mackerel fillets and flake into pieces. Add to the potatoes in the saucepan, together with the celery.
Blend 4 tablespoons of the mayonnaise with the horseradish and creme fraiche. Season to taste with salt and pepper, then add to the potato and mackerel mixture and stir lightly.
Arrange the lettuce and tomatoes on four serving plates. Pile the smoked mackerel mixture on top of the lettuce, grind over a little pepper and serve with the remaining mayonnaise.
This simple recipe combines lots of seasonal produce and highlights those simple, fresh flavours and colors.