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Smoked mackerel & potato Caesar salad
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300g baby new potatoes, cut in half lengthways
230g boneless hot smoked mackerel fillets
¼-½ tsp coarse ground black pepper
1 lemon, half juiced, half in wedges
3 tbsp Caesar dressing
½ x 100g pack watercress
3 tbsp shaved Parmigiano Reggiano DOP
2 tsp Cooks’ Ingredients Nonpareille Capers, drained
1. Preheat the grill to high. Bring a 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.
2. 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 sizzling and lightly golden.
3. Return the potatoes to the drained pan and add 1 tbsp lemon juice and the dressing and stir. Fold in the watercress, 2 tbsp shaved cheese and season to taste. Serve the potatoes with the fish, a scattering of capers, the remaining cheese and a lemon wedge on the side.
Typical values per serving:
This recipe was first published in April 2019.