Mackerel & Potato Salad with Horseradish Dressing

• 300 gready-to-eat smoked mackerel flesh, skin and bones removed, from about 4 small fillets
• 400 gnew potatoes, halved
• 100 ggreen beans, trimmed
• 60 gwatercress or rocket
• 4radishes, thinly sliced
• ½red onion, thinly sliced
• 3 tbspplain yoghurt
• 1 tbsphot horseradish sauce
• 1 tbspDijon mustard
• 1 tbsplemon juice
• 1 tspwhite wine vinegar
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Cook the new potatoes in well-salted boiling water for 15 minutes until a knife slides in cleanly. Add the green beans for the final 3 minutes; they should still squeak when you bite one. Drain and leave to cool for a couple of minutes.
2. 2While the potatoes cook, whisk the yoghurt, horseradish, Dijon, lemon juice and white wine vinegar in a small bowl. Add black pepper and taste before adding salt because the smoked fish is already salty; taste it; it should be sharp, hot at the back of the throat, and properly seasoned.
3. 3While the potatoes and beans are still warm, tip them into a large bowl and toss with half the dressing so they drink it in.
4. 4Arrange the watercress or rocket across two plates as a loose bed.
5. 5Spoon the dressed potatoes and beans over the leaves, then scatter the sliced radishes and red onion across the top.
6. 6Flake the smoked mackerel generously over everything in big bronzed pieces. Spoon over the remaining dressing.

Per serving

kcal

664

protein

38.7g

fibre

6.5g

carbs

43.8g

fat

38.3g