I’ve featured mackerel a few times on this blog – only because I love it and because it’s such a nutritious source of food; packed with protein, vitamin D, selenium, niacin (vitamin B3) and vitamin B12.
This recipe provides good all-round combination of energy, texture and flavour. I love the warm and waxy new potatoes, the crunch of the gem lettuce, the slight acidity of the red onions and the saltiness of the smoked mackerel.
- 200g new potatoes
- 2 smoked mackerel fillets (about 200g weight; skinned and flaked)
- 1/2 red onion, sliced
- juice of 1 lemon
- 2 tbsp olive oil
- 1 baby gem lettuce, chopped
- a small handful of dill or chives, chopped
- Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender.
- While the potatoes are cooking, mix the red onion with the lemon and add small a pinch of salt. This helps to tenderise the red onion.
- Drain the potatoes, halve and set aside to cool down for a few minutes.
- Add the smoked mackerel and gem lettuce to a serving bowl and toss gently together. Then add the new potatoes with the olive oil, red onion (including the lemon juice) and dill.
- Toss together to mix thoroughly.
- Pile on two plates and serve warm.