Guest chef

Ailsa Brown

Our Food Assistant Ailsa is a former chef. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.

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Scandi potato and mackerel salad

  • Serves 4 (or 6 as a starter)
  • Prep 15 mins
  • Total time 40 mins
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Scandi potato and mackerel salad
Scandi potato and mackerel salad

step by step

  • 1Put the potatoes in a large pan of boiling water and cook for 15-20 minutes until tender. Cook the peas in another pan of boiling water for 3 minutes then drain and put in a bowl of cold water.
  • 2Drain the potatoes well and leave them to steam dry in the colander. Once cool enough to handle, cut into 1cm-thick slices.
  • 3In a pestle and mortar, crush the capers then mix with all the other dressing ingredients in a large bowl. Add the still-warm potato slices and mix gently so you don’t break up the potatoes too much. Leave for 5 minutes so they absorb the dressing flavours.
  • 4On a serving dish, mix together the peas, chicory and watercress. Mix some of the potatoes through the leaves, then spoon the rest on top.
  • 5Break the mackerel into flakes on top of the salad and garnish with little sprigs of dill.
  • Recipe photograph by Toby Scott

Get ahead

Prepare the dressing and vegetables a few hours ahead and chill.

You will need

  • 1kg Charlotte potatoes
  • 1 x 160g pack shelled peas
  • 2 chicory heads, torn into bite-sized pieces
  • 1 x 80g pack watercress
  • 4 fillets smoked peppered mackerel, skinned
  • ½ x 25g pack dill

For the dressing

  • 3 tbsp capers
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 70ml extra-virgin olive oil

+ Nutritional Information