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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
Contains fish
Contains dairy
Serves4
CourseLunch
Prepare5 mins
Cook20 mins
Total time25 mins
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
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
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
