Creamy dill, mackerel and Jersey Royal salad
Waitrose and Partners

Creamy dill, mackerel & Jersey Royal salad

For a Scandi-inspired light lunch, try Chetna's Makan's potato salad with smoked mackerel, dill, and watercress.

Gluten free
  • Serves4
  • CourseLunch
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Ingredients

  • 750g Jersey royals, halved or quartered if large
  • 100g pack watercress
  • 3 cornichons, finely sliced
  • 180g smoked mackerel
  • 1 tbsp wholegrain mustard
  • 4 tbsp creme fraiche
  • ½ tsp extra virgin olive oil
  • ½ x 20 g pack dill, roughly chopped

Method

  1. Put the potatoes in a pan and cover with cold, salted water. Bring to the boil, then cook for 20 minutes until tender to the point of a knife. Drain and set aside to cool slightly. In a large bowl, combine the watercress, potatoes and cornichons. Flake in the mackerel and mix well

  2. In a small bowl, whisk together the mustard, lemon juice, crème fraîche, olive oil and ½ the dill; season. Drizzle all over the salad, then mix through gently. Serve the salad straight away with the remaining dill scattered over

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,870kJ/ 449kcals

Fat

29g

Saturated Fat

13g

Carbohydrates

30g

Sugars

3.8g

Fibre

4.8g

Protein

15g

Salt

1.1g