zoom Mackerel salad with yuzu dressing
  • Save to your scrapbook
  • Save to your scrapbook

    Mackerel salad with yuzu dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      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
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mackerel salad with yuzu dressing

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 2

    Ingredients

    350g Charlotte potatoes, cut into bitesize pieces
    2 frozen mackerel fillets
    ½ red onion, thinly sliced
    1 tbsp Cooks’ Ingredients Yuzu Juice, plus 1 tsp
    60g low fat natural yogurt
    ½ tsp English mustard
    25g pack flat leaf parsley, leaves only, torn if large
    130g pack Waitrose Watercress, Spinach & Rocket Salad
     

    Method

    1 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.

    2 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.

    3 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary