Smoked Mackerel and Potato Salad with Watercress

• 700gnew potatoes, halved
• 300 gsmoked mackerel flesh, weighed after removing skin and any bones
• 150gradishes, thinly sliced
• 4spring onions, sliced
• 1/2cucumber, halved and sliced
• 100gwatercress
• 10gdill, chopped
• 150gGreek yoghurt
• 2 tbspwholegrain mustard
• 30 mllemon juice
• 2 tbspextra virgin olive oil
• fine salt
• black pepper

Method

1. 1Put the potatoes in a pan of cold salted water, bring to the boil and cook for 15 minutes until a knife goes in easily. Drain and leave to steam for 2 minutes.
2. 2Whisk the yoghurt, mustard, 30 ml lemon juice and extra virgin olive oil with a pinch of salt and plenty of pepper. Smoked mackerel is salty, so go easy on the salt until you taste the finished salad.
3. 3Toss the warm potatoes in half the dressing so they soak it up. Warm potatoes take on dressing; cold ones just sit in it.
4. 4Flake the mackerel into large pieces and fold through the potatoes with the radishes, spring onions, cucumber and dill.
5. 5Pile onto a bed of watercress, spoon over the rest of the dressing and finish with pepper.

Per serving

kcal

475

protein

24g

fibre

4.6g

carbs

34.3g

fat

27.7g