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    Baked sweet potatoes with smoked mackerel

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    Baked sweet potatoes with smoked mackerel

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes

    Serves: 4

    Ingredients

    600g Essential Sweet Potatoes
    1 tbsp Essential White Wine Vinegar
    1 tsp Essential Pure Clear Honey
    100g Essential Radishes, trimmed and sliced
    230g Essential Smoked Mackerel Fillets, bones and skin removed
    2 tbsp fat free Greek natural strained yogurt
    3 Essential Salad Onions, trimmed and sliced
    Finely grated zest and juice of ½ lemon
    2 tbsp chopped dill
    130g pack watercress, rocket & spinach salad
    150g Essential Cucumber, cubed
    1 tbsp extra virgin olive oil

    Method

    1. Preheat the oven to 200°C, gas mark 6. Pierce the potatoes all over with a fork and place on a baking tray. Roast for about 40-45 minutes or until tender. Meanwhile, mix the vinegar and honey in a bowl with a pinch of salt, then toss in the radishes and set aside.

    2. Place the mackerel in a mixing bowl with the yogurt and mash together with a fork. Stir through the salad onions, lemon zest and juice, dill and a good grind of black pepper.

    3. Split open the sweet potatoes and mash the flesh roughly with a fork. Divide the mackerel pâté between them, top with some of the salad leaves and drained radishes. Serve with the remaining salad and cucumber on the side, drizzled with olive oil.
     

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