I have overindulged recently. We didn’t post much at the weekend because we ate out for most of our meals, and I went out to lunch yesterday too. I’m also a keen cyclist but have fallen off the wagon somewhat, so tonight I chose to go for a cycle and have a light meal for dinner.
With a quick circuit of Richmond Park complete I came home and set to work. This recipe serves one generously (Erika is out tonight) so add a bit more if you are cooking for 2 or alternatively serve with some warm crusty bread. Also, it’s important to serve whilst the potatoes are still warm as it brings out their wonderful flavour.
Warm New Potato and Peppered Mackerel Salad
Prep time: 10mins
Cooking time: 15mins
4 medium-sized new potatoes
1 large fillet peppered smoked mackerel, skinned and flaked
1 medium-sized tomato, sliced
about 5cm cucumber, diced
couple of spring onions, sliced
handful baby spinach (watercress will do)
salt and pepper
Firstly wash then slice the potatoes, then cook in boiling water for about 10 minutes until they are done. I sliced mine to the thickness of perhaps two one-pound coins. Drain and set aside.
Next make the dressing. Mix 3 parts olive oil to 1 part balsamic vinegar then add some salt and pepper. Mix well. Whilst the potatoes are cooling, prepare the salad and put in a bowl. Add the sliced potato whilst it is still warm then pour over the dressing and stir through. Add the flaked mackerel before serving.
This tasted really good, although I messed up the dressing as I added too much balsamic vinegar. It’s also a light, summery dish and mackerel is a great source of omega 3.