Smoked mackerel & potato Caesar salad

Name: Smoked mackerel & potato Caesar salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 g pack ruby gem (or other small new) potatoes, cut in ½ lengthways; 210 g packs Scottish hot smoked mackerel fillets; 1 tsp coarse ground black pepper; 2 lemons, juice of 1, the rest in wedges; 75 ml fresh Caesar dressing; 80 g pack watercress; 6 tbsp shaved Parmigiano Reggiano DOP; 1½ tbsp Cooks’ Ingredients Nonpareille Capers, drained

A fishy version of the classic salad, made so simply with ready-cooked smoked mackerel. You could steam some green beans over the potatoes, to add another portion of vegetables to the day.

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Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
PlusPreparation time 10 minutes + cooling

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Ingredients

500g pack ruby gem (or other small new) potatoes, cut in ½ lengthways
2 x 210g packs Scottish hot smoked mackerel fillets
1 tsp coarse ground black pepper
2 lemons, juice of 1, the rest in wedges
75ml fresh Caesar dressing
80g pack watercress
6 tbsp shaved Parmigiano Reggiano DOP
1½ tbsp Cooks’ Ingredients Nonpareille Capers, drained

Method

Preheat the grill to high. Bring a large pan of salted water to the boil, then cook the potatoes for 15 minutes, or until tender. Drain and leave to cool for 5 minutes.
Meanwhile, line a baking tray with foil and place the mackerel on top. Scatter over the coarsely ground pepper and grill for about 3 minutes, or until the fish is piping hot and lightly golden.
Return the potatoes to the drained pan and add 2 tbsp of the lemon juice and the dressing and stir. Fold in the watercress, 4 tbsp shaved cheese and season to taste. Divide between plates and top with the mackerel, broken into pieces if liked. Add a scattering of capers, the remaining cheese and a lemon wedge on the side.

Cook’s tip

The flavours in this recipe also pair well with seared tuna steaks or flaked salmon.

A homemade Caesar-style dressing can be made by whisking a little crushed garlic and grated parmesan into a 50:50 mix of mayonnaise and natural yogurt or buttermilk. Add a dash of Worcestershire sauce and a dab of English or Dijon mustard. Season, and you’re done.