G - Scandi-Style Mackerel & Potato Salad With Spinach

Updated at: Thu, 17 Aug 2023 14:07:50 GMT

Step 1

Boil a kettle. Cut the waxy potatoes (skins on) in half and add them to a pot of boiled water with a large pinch of salt. Bring to the boil and cook over a high heat for 15 min or until fork-tender. Once cooked, drain and return them to the pot.

Step 2

Meanwhile, wash the baby leaf spinach and pat it dry, then transfer it to a large bowl. Drizzle over some olive oil and season with a pinch of salt and pepper. Give it a good mix up and set aside – this is your spinach salad.

Step 3

Chop the dill finely including the stalks. Trim then slice the spring onions finely. Peel and finely chop (or grate) the garlic.

Step 4

Combine the chopped garlic (not a fan of raw garlic? Just add a little!), natural yoghurt and Dijon mustard in a small bowl. Add the juice of 1/2 lemon, season with salt and pepper and give everything a good mix up – this is your mustard dressing. Slice the remaining lemon into quarters and set aside for later.

Step 5

Transfer the drained potatoes to a large bowl. Add the mustard dressing and give everything a good mix up – this is your potato salad.

Step 6

Heat a small dry pan over a medium heat. Once hot, add the flaked almonds and cook for 2-3 min or until lightly browned and toasted. Once done, remove the pan from the heat and set aside.

Step 7

Meanwhile, remove the skin from the smoked mackerel and break it up into rough bite-sized pieces. Divide the spinach salad between two plates. Top with the potato salad and mackerel pieces. Garnish with the toasted almonds, sliced spring onions, chopped dill and a lemon wedge. Enjoy!

2 liked

0 disliked

Delicious

Fresh

Go-to

Makes leftovers

Under 30 minutes