zoom Baked sweet potatoes with smoked mackerel

    Save to your scrapbook

    Baked sweet potatoes with smoked mackerel

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Baked sweet potatoes with smoked mackerel

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

    Serves: 4


    600g sweet potatoes
    1 tbsp white wine vinegar
    1 tsp honey
    100g radishes, trimmed and sliced
    230g pack boneless hot smoked mackerel fillets, skin removed
    2 tbsp fat free Greek natural strained yogurt
    3 salad onions, trimmed and sliced
    Finely grated zest and juice of ½ lemon
    2 tbsp chopped dill
    130g pack watercress, rocket & spinach salad
    150g cucumber, cubed
    1 tbsp extra virgin olive oil


    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 the drained pickled radishes. Serve with the remaining salad and cucumber, drizzled with olive oil, on the side.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars