Per Serving | %RI |
---|---|
Energy (Kcal) 343 | |
Fat 19.9g | 28% |
Saturated Fat 4.1g | 20% |
Total Sugars 3.2g | 4% |
Salt 1.2g | 20% |
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
150g cucumber
finely grated zest and juice of 1 lemon
3tbsp snipped fresh chives
Dhal Vada
Serve up something deliciously different for your guests this party season. These Indian street food snacks are really aromatic and satisfying.
Roast potatoes lend themselves to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire!
Indian Style Lamb, Potato & Aubergine Dhansak Curry
Jazz up your midweek meal with this quick and tasty curry.
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
This campaign was originally produced in the framework of a programme co-financed by the European Union