Scandi potato and mackerel salad
Prep time: 15 mins Total time: 
Scandi potato and mackerel salad
Prep time: 15 mins Total time: 
Ailsa Brown
Ailsa Brown
Ingredients
- 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
Step by step
-
Put 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.
-
Drain the potatoes well and leave them to steam dry in the colander. Once cool enough to handle, cut into 1cm-thick slices.
-
In 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.
-
On a serving dish, mix together the peas, chicory and watercress. Mix some of the potatoes through the leaves, then spoon the rest on top.
-
Break the mackerel into flakes on top of the salad and garnish with little sprigs of dill.
