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Golden Suffolk new potatoes are ideal for using in this rich, tangy potato salad. Soured cream amped with gherkins, lemon juice and dill pair perfectly with the mellow spuds and the punchy mackerel for a lunch that will satisfy with every bite. See method
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Boil the potatoes for 15 mins or until tender. Drain and set aside in the colander for 2 mins.
Meanwhile, mix the soured cream with the gherkins, lemon zest and juice, and half the dill, then season with black pepper. Add the warm potatoes, toss to coat then set aside.
Put the gherkin pickling liquid in a bowl and add the radishes, cucumber, oil and remaining dill, then season.
Divide the potatoes between plates, top with the pickled salad and tear over the mackerel. Season generously with black pepper and serve with lemon wedges.
Cook's tip: Use any tinned fish you have to hand - tuna, salmon or even sardines will work just as well.
See more Mackerel recipes
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