Curried potato salad with soft-boiled eggs & smoked mackerel

Name: Curried potato salad with soft-boiled eggs & smoked mackerel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 525 g new potatoes, halved; 4 British Blacktail Free Range Medium Eggs; 140 g low-fat Greek yogurt; 1 tbsp mild curry powder; 2 tbsp mango chutney; 28 g pack coriander, chopped; 25 g pack chives, chopped; 2 sticks celery, chopped; 90 g pack wild rocket; 210 g pack boneless hot smoked mackerel fillets, skinned and flaked; 1 lemon, cut into wedges

The fish and eggs in this curry-spiked salad make it filling enough for a summer’s day lunch.

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
Plusresting

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525g new potatoes, halved
4 British Blacktail Free Range Medium Eggs
140g low-fat Greek yogurt
1 tbsp mild curry powder
2 tbsp mango chutney
28g pack coriander, chopped
½ x 25g pack chives, chopped
2 sticks celery, chopped
90g pack wild rocket
210g pack boneless hot smoked mackerel fillets, skinned and flaked
1 lemon, cut into wedges

Boil the potatoes in salted water until tender, for about 10-15 minutes. Drain, return to the pan and allow to steam dry a little. Bring another smaller pan of water to a boil, carefully lower the eggs in and boil for 6 minutes, before plunging into cold water.
In a large bowl, mix together the yogurt, curry powder, chutney and most of the herbs. Season. Tip the warm potatoes and celery into the yogurt dressing and toss to coat well, breaking the potatoes up a little. Allow to stand for 5-10 minutes – the coating will thicken up as the potatoes absorb the dressing. Peel the eggs and cut them in half.
Divide the rocket and potato salad between 4 plates and top each with 1 halved egg and some flaked mackerel. Sprinkle over some reserved herbs, then serve with the lemon wedges to squeeze over.