Yuzu juice adds a citrus kick to the rich, oily mackerel and Charlotte potato salad.
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Steam the potatoes over a saucepan of boiling water for 15 minutes, or until tender. Cool for a few minutes. Cook the mackerel according to pack instructions.
Meanwhile, put the onion into a bowl with 1 tsp of the yuzu plus a pinch of salt and set aside. Stir together the yogurt, mustard and 1 tbsp yuzu to make the dressing. Loosen with 1–2 tsp water, then season to taste.
Toss the potatoes and parsley with all but 1 tbsp of the dressing. Divide the salad leaves between 2 plates, top with the potatoes, onions and fish. Drizzle the rest of the dressing around to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,687kJ/ 403kcals |
|---|---|
Fat | 19g |
Saturated Fat | 4.2g |
Carbohydrates | 32g |
Sugars | 7.4g |
Fibre | 6.1g |
Protein | 24g |
Salt | 0.7g |
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