Moreish Smoked Mackerel and Cornish Potato Salad
I call this Smoked Mackerel Potato Salad ‘Moreish’ because there is never any left in my house when I make it. It is a firm favourite with the whole family, especially in this hot weather.
Ideal for summer days when you feel like something tasty and filling but you want to spend as little time in a hot kitchen as possible.
You can make the potatoes ahead if you like and assemble everything else when you want to within 20 minutes.
Method
Serves 6
Prep time: 10 mins Cooking time: 20 mins plus cooling time
Bring a large pan of salted water to the boil. Add the new potatoes to the pan, cutting any larger potatoes so that they are all of a similar size for cooking.
Boil for 15 - 20 minutes, depending on the size of the potatoes. Remove the potatoes from the pan with a slotted spoon and place them on a large plate to cool.
Add the green beans to the water and cook for 4 minutes until tender but still al dente. Drain the water through a colander and refresh the green beans under cold water. This will ensure that they stop cooking and remain an attractive bright green colour.
Leave both the potatoes and the beans to cool completely. You can do this ahead and keep the potatoes and green beans in the fridge overnight if you prefer or even cook extra for another meal and keep these to one side.
Slice the red onion and place in a small bowl with vinegar, leave to stand while everything else cools. If you have pre-cooked the other ingredients, leave to stand for 20 minutes to allow the flavours in the onion to soften.
When you are ready to make the salad, mix together all of the dressing ingredients in a large bowl, keeping back a small amount of the herbs. Check the seasoning and adjust if you feel you want to.
Drain the vinegar from the red onions.
Add to the onions, potatoes, green beans and radishes to the bowl with the mayonnaise and gently turn with a large spoon to coat in the dressing.
Lastly, remove the skin from the back of the mackerel fillets and break them into pieces. Gently fold into the potato salad until just combined.
Tip out the salad onto a large serving platter or divide between plates and sprinkle over the last of the herbs.
Serve straight away at room temperature or place in the fridge for up to 24 hours.
Ingredients
1kg Cornish New Potatoes (or other waxy salad potato variety if you can’t get these)
Salt for the cooking water
200g green beans topped and tailed
1 medium red onion finely sliced
3 tbsp red wine vinegar
8 radishes finely sliced
250g smoked mackerel fillets
Salad Dressing
6 tablespoons of good quality mayonnaise
Juice 1/2 lemon
1/2 tsp sweet paprika
3 tsp Dijon mustard
3 tbsp chopped fresh curly parsley
4 tbsp chopped fresh chives
1 tsp flaky sea salt
1 tsp freshly milled black pepper
