Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Jersey Royal, mackerel and cucumber salad recipe

9 ratings

Summery salads needn’t be boring and this seasonal delight with refreshing cucumber, peppery watercress and Jersey Royals is a delight. Mix in chunks of salty smoked mackerel, gooey soft-boiled eggs and a drizzle of creamy caper dressing and take this easy salad to the next level. See method

Serves 2
10 mins to prepare and 10 mins to cook
681 calories / serving

Ingredients

375g Jersey Royals, halved, or quartered, if large
2 eggs
3 smoked mackerel fillets
½ cucumber, seeded and cut into half moons
85g bag watercress, leaves picked
3 spring onions, finely sliced

For the dressing

2 tbsp natural yogurt
2 tbsp crème fraîche
½ lemon, juiced, plus extra halves, to serve
1 tbsp grainy mustard
1 tbsp capers, rinsed and chopped
1 tsp extra-virgin olive oil
handful dill, leaves chopped

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2855kj
681kcal 34%
Fat
44g 62%
Saturates
13g 67%
Sugars
6g 6%
Salt
3.9g 66%

of the reference intake
Carbohydrate 37.2g Protein 38.5g Fibre 4.4g

Method

Cook the potatoes in a pan of boiling salted water for 10 mins, or until tender. Drain and leave to cool for 2 mins. Meanwhile, mix the dressing ingredients in a large bowl with some seasoning. Add the potatoes and toss to coat. Set aside to allow the flavours to infuse.
Cook the eggs in a pan of boiling water for 6 mins. Remove with a slotted spoon, run briefly under cold water, then peel and halve.
Meanwhile, warm the mackerel in a pan or microwave for 2 mins (optional). Discard the skin, then flake into chunks.
Add the cucumber, watercress and spring onions to the potato mixture. Fold through the mackerel, then top with the eggs. Season with freshly cracked black pepper. Serve with extra lemon halves for squeezing over.

See more British recipes