Mackerel is inexpensive and, being an oily fish, it is good for your health. Two very good reasons to enjoy it in a simply made salad like this. Warming the mackerel softens the texture and brings out the rich flavour.
Ingredients
- 400 g rosevale potatoes, or similar waxy potatoes
- 4 eggs
- 4 smoked mackerel fillets
- 20 g fresh chives, cut into 1 cm lengths
- 80 g pickled shallots
- salt
- 2 tbsp mustard dressing
How to Make It
- Preheat the oven to 175°C. Peel and dice the potatoes. Cook in boiling salted water for 5–10 minutes just until tender. Drain and cool.
- Bring a pan of water to the boil. Add the eggs and hard-boil for 9 minutes. Drain and immerse in cold water. When the eggs are cool, peel and grate them.
- Remove any pin bones from the mackerel and peel off the skin. Divide into four portions and break each portion into two or three pieces. Warm the mackerel in the oven for 5 minutes.
- Gently toss together the potatoes, eggs, chives, pickled shallots and dressing. Divide among the plates and put the mackerel on top.
