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Baked sweet potatoes with smoked mackerel
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600g Essential Sweet Potatoes
1 tbsp Essential White Wine Vinegar
1 tsp Essential Pure Clear Honey
100g Essential Radishes, trimmed and sliced
230g Essential Smoked Mackerel Fillets, bones and skin removed
2 tbsp fat free Greek natural strained yogurt
3 Essential Salad Onions, trimmed and sliced
Finely grated zest and juice of ½ lemon
2 tbsp chopped dill
130g pack watercress, rocket & spinach salad
150g Essential Cucumber, cubed
1 tbsp extra virgin olive oil
1. Preheat the oven to 200°C, gas mark 6. Pierce the potatoes all over with a fork and place on a baking tray. Roast for about 40-45 minutes or until tender. Meanwhile, mix the vinegar and honey in a bowl with a pinch of salt, then toss in the radishes and set aside.
2. Place the mackerel in a mixing bowl with the yogurt and mash together with a fork. Stir through the salad onions, lemon zest and juice, dill and a good grind of black pepper.
3. Split open the sweet potatoes and mash the flesh roughly with a fork. Divide the mackerel pâté between them, top with some of the salad leaves and drained radishes. Serve with the remaining salad and cucumber on the side, drizzled with olive oil.
Typical values per serving:
source of protein/2 of your 5 a day/high in omega 3
This recipe was first published in September 2019.
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