Smoked Mackerel with Potatoes and Tomatoes

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PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES SERVES 4 EASY / PREPARE AHEAD

700g (1lb 9oz) baby new potatoes, scrubbed 100g (4oz) sun-blushed tomatoes, drained from oil 4 smoked mackerel fillets, flaked into large chunks 100g (4oz) watercress for the horseradish dressing: 2tbsp hot horseradish juice 1 lemon 3tbsp olive oil

1 Put the potatoes into a pan of cold, salted water. Bring to the boil, then simmer for 15 minutes until just tender.

2 To make the horseradish dressing, mix the horseradish with the lemon juice and seasoning. Gradually add the oil and set aside.

3 Drain the potatoes, allow to cool for a few minutes, then place in a bowl with half the dressing, the tomatoes, mackerel and watercress. Divide between 4 plates and drizzle over the remaining dressing.

Per serving: 594 calories, 42g fat (8g saturated), 32g carbohydrate Cook's tip Smoked trout fillets also work well with this salad and will give you a lighter flavour and texture.

Rebecca Smith
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

 

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

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