zoom Smoked mackerel & potato Caesar salad

    Save to your scrapbook

    Smoked mackerel & potato Caesar salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Smoked mackerel & potato Caesar salad

    • Gluten Free
    • Preparation time: 5 minutes + cooling
    • Cooking time: 15 minutes
    • Total time: 20 minutes + cooling

    Serves: 2


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars