Throw together this fragrant salad for a light dinner packed with flavor—and then mop up the delicious dressing with a crispy baguette. Smoked mackerel is great to have in the refrigerator because it’s inexpensive and high in protein.
Ingredients
- salt and freshly ground black pepper
- 1¼ lb (550 g) new potatoes, well scrubbed and chopped into bite-sized chunks
- 7 oz (200 g) hot-smoked mackerel filets, skinned
- 2 oz (60 g) baby salad leaves
- 2 tbsp chopped dill
- 2 tbsp chopped chives
- 7 oz (200 g) cooked beets (not in vinegar), roughly chopped
- baguette, to serve
For the Dressing
- ¼ cup extra virgin olive oil
- 1 lemon juice
- 1 tsp whole-grain mustard
- 1 tsp honey
- 1 garlic clove, finely chopped
How to Make It
- Bring a large pan of salted water to a boil, add the potato chunks, and cook for 10–15 minutes, or until tender. Drain and set aside.
- Meanwhile, break the mackerel into bite-sized pieces, removing any bones you find as you go, and place in a large serving bowl. Add the salad leaves and herbs and gently toss together.
- Place the dressing ingredients in a small bowl, season, and whisk together with a fork.
- Add the warm potatoes to the serving bowl, pour in the dressing, and stir gently. Add the beets and serve immediately with the baguette.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 279 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 2.5 g 13% |
Trans Fat 0.0 g |
carbohydrates 26 g 20% |
Dietary Fiber 4 g 11% |
Sugars 6 g 7% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |