Save to your scrapbook
Baked sweet potatoes with smoked mackerel
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
600g sweet potatoes
1 tbsp white wine vinegar
1 tsp honey
100g radishes, trimmed and sliced
230g pack boneless hot smoked mackerel fillets, skin removed
2 tbsp fat free Greek natural strained yogurt
3 salad onions, trimmed and sliced
Finely grated zest and juice of ½ lemon
2 tbsp chopped dill
130g pack watercress, rocket & spinach salad
150g 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 the drained pickled radishes. Serve with the remaining salad and cucumber, drizzled with olive oil, on the side.
Typical values per serving:
2 of your 5 a day; high in omega 3.
This recipe was first published in September 2019.