|Energy (Kcal) 343|
|Saturated Fat 4.1g||20%|
|Total Sugars 3.2g||4%|
Thickly slice the potatoes and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
While the potatoes cook, remove the skin from the mackerel and discard. Break the flesh into bite sized pieces and place in a large bowl.
Halve the cucumber and use a teaspoon to scoop out the seeds. Finely chop the cucumber flesh and add to the bowl. Add the lemon zest and juice and chives to the bowl and mix well.
Drain the potatoes in a colander, then add to the bowl and mix everything together. Season to taste. Serve with a crisp watercress salad.
650g Salad potatoes
250g smoked peppered mackerel fillets
finely grated zest and juice of 1 lemon
3tbsp snipped fresh chives
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
Serve hits delicious recipe hot or cold, ideal to share with friends
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!